Pivagabine is a derivative of hydrophobic 4-aminobutyric acid, with neuromodulatory activity. Pivagabine penetrates the blood-brain barrier in rats. Pivagabine antagonizes the effects of foot shock on both GABAA receptor function and corticotropin-releasing factor (CRF) concentrations in rat brain.

8-Hydroxygenistein (8-OHG) is an antioxidant that can effectively scavenge nitric oxide (NO) and superoxide anion (O??). 8-Hydroxygenistein belongs to ortho-dihydroxy isoflavones (ODI) and is abundantly present in dark soy sauce and light soy sauce. Its antioxidant activity is stronger than that of its parent compound genistein. The content of 8-Hydroxygenistein is positively correlated with the antioxidant capacity of soy sauce (r = 0.959), and it remains highly stable even after being heated in boiling water for 60 minutes. During the brewing and storage of soy sauce, 8-Hydroxygenistein effectively prevents oxidative damage, making it promising for use in food antioxidant research.

Cinnamyl cinnamate is a natural product that is present in dipterocarpus and poplar. Cinnamyl cinnamate is the fragrance that can be extracted from Suhe balsam and white Peru balsam.