Malic acid is a tart-tasting organic dicarboxylic acid that plays a role in many sour or tart foods. Apples contain malic acid which contributes to the sourness of a green apple. Malic acid can make a wine taste tart although the amount decreases with increasing fruit ripeness.

Lactoferrin is secreted by mammals and displays extensive biological effects including boosting the cold tolerance of a well-applied probiotic strain.

Dimethyl sulfone exists in all living organisms, ranging from bacteria to humans.