Uridine-5-acetic acid (5-Carboxymethyluridine) is a nucleoside formed during yeast and wheat embryo transfer RNA processes, which can be used for cell labeling and tracking DNA synthesis.

Nicotinic acid riboside is a natural product and a precursor of NAD+, maintaining NAD+ homeostasis, regulating Nrf-2/P62-related oxidative stress and autophagy, reducing MDA, LDH, and ROS levels, and promoting cardiac SOD and glutathione (GSH) activity.

gamma-Nonanolactone is an aroma component of steamed wheat.

2-Acetylpyrazine (2-Acetylpyrazine) is a flavoring ingredient. 2-Acetylpyrazine is an avolatile flavor constituent of wheat and rye bread crust.

5-Nonadecylresorcinol shows inhibitory effects on the release of β-hexosaminidase from RBL-2H3 cells.