Stearamine is an aliphatic amine intended for use in cosmetic formulations as antistatic agent. In cosmetics and personal care products, Lauramine and Stearamine have been used in hair preparations. Stearamine is also used as a corrosion-inhibiting boiler-water additive. Stearamine has antimicrobial properties. Stearylamine has been shown to prevent drug (lansoprazole) degradation and maintained drug stable in nanostructured lipid carriers (NLCs). Stearamine is used as positive charge inducing agent in different pharmaceutical formulations. Thus, the presence of stearylamine reduced the permeability coefficient for the cationic species of the drugs by approximately an order of magnitude, but had no effect on the neutral species of the drugs. The efflux curves observed for both verapamil and prochlorperazine could be mathematically modeled by assuming that the primary influence of stearylamine was on the development of a positive surface charge density on the inner monolayer of the liposome. Taken in sum, these results indicate that stearylamine is effective at decreasing the leakage of cationic drugs from liposomes, and may prove to be a valuable component of liposomal drug formulations.

Tylvalosin tartrate is a third-generation macrolide antibiotic that has antibacterial activity against Gram-positive, some Gram-negative organisms and mycoplasma. Tylvalosin interferes with protein synthesis by reversibly binding to the 50S ribosome subunit. Tylvalosin binds to the donor site and prevents the translocation necessary for keeping the peptide chain growing. Its effect is essentially confined to rapidly dividing organisms. Tylvalosin tartrate is the active ingredient of Aivlosin -- a modern macrolide that has shown its effectiveness in the control of porcine proliferative enteropathy, EP and swine dysentery.

Sodium 2-naphthalenesulfonate is a sodium salt of naphthalene sulfonic acid. Sodium 2-naphthalenesulfonate is a surfactant-hydrotrope used in cosmetics. Use concentrations would be typically below 2%. In clinical studies, Sodium 2-naphthalenesulfonate was neither an irritant (tested up to 2%), cumulative irritant (tested up to 1%), nor a sensitizer (tested up to 1%). Sodium 2-naphthalenesulfonate is considered safe as used in cosmetic formulations intended to be applied to the skin.

L-Malic acid is a tart-tasting organic dicarboxylic acid that plays a role in many sour or tart foods. L-Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically. In humans, L-malic acid is both derived from food sources and synthesized in the body through the citric acid cycle or Krebs cycle which takes place in the mitochondria. L-Malate's importance to the production of energy in the body during both aerobic and anaerobic conditions is well established. Under aerobic conditions, the oxidation of L-malate to oxaloacetate provides reducing equivalents to the mitochondria through the malate-aspartate redox shuttle. During anaerobic conditions, where a buildup of excess of reducing equivalents inhibits glycolysis, L-malic acid's simultaneous reduction to succinate and oxidation to oxaloacetate is capable of removing the accumulating reducing equivalents. This allows L-malic acid to reverse hypoxia's inhibition of glycolysis and energy production. In studies on rats it has been found that only tissue malate is depleted following exhaustive physical activity. Notably, the administration of malic acid to rats has been shown to elevate mitochondrial malate and increase mitochondrial respiration and energy production. L-Malic acid is the source of extreme tartness in United States-produced confectionery, the so-called extreme candy. It is also used with or in place of the less sour citric acid in sour sweets. These sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth. The quantitative determination of L-malic acid is especially important in the manufacture of wine, beer, bread, fruit and vegetable products, as well as in cosmetics and pharmaceuticals. It is one of the most important fruit acids, and has the highest concentration of all acids in wine. In the wine industry, the level of L-malic acid is monitored, along with L-lactic acid, during malolactic fermentation. Malic acid is approved for use as a food additive in the EU, US and Australia and New Zealand. Malic acid, when added to food products, is denoted by E number E296.

Methylenetetrahydrofolate reductase (MTHFR) is an enzyme required for the formation of 5-methyltetrahydrofolate (5-MTHF), a form of folate able to cross the blood-brain barrier and which is necessary as a substrate for the remethylation of homocysteine to methionine by methionine synthase. Patients with severe MTHFR deficiency cannot make 5-MTHF and have extremely low levels in the CSF. Only treatment with oral 5-MTHF given as calcium mefolinate resulted in an increase in CSF 5-MTHF.