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Tylosin is a macrolide antibiotic approved for the control of mycoplasmosis in poultry. The purpose of this investigation was to determine the effect of tylosin on cellular immune functions in chickens. There was no significant difference in adherent splenocyte chemotaxis between tylosin-treated and untreated (control) chickens. Tylosin increased splenocyte proliferation and splenocyte conditioned medium (CM) proliferative activity above control levels. Removal of adherent splenocytes before preparation of CM caused a reduction in CM proliferative activity. Tylosin also increased antitumor activity of splenocytes. These data are the first to suggest that the macrolide antibiotic, tylosin tartrate, has a modulatory effect in chickens on the immune parameters studied.

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Phosphatidylserine (PS) is a phospholipid nutrient found in fish, green leafy vegetables, soybeans, and rice, and is essential for the normal functioning of neuronal cell membranes, activating protein kinase C (PKC), which has been shown to be involved in memory function. Phosphatidylserine is usually kept on the inner-leaflet of cell membranes by an enzyme called translocase. In apoptosis, caspase 3 activation culminates in deactivation of translocase and activation of scramblase, which allows free movement of PtdSer down its concentration gradient, and activation of flippase, which transports PtdSer to the outer-leaflet of the plasma membrane. This is part of the process by which the cell is targeted for phagocytosis.

PS has been shown to slow cognitive decline in animal models.

PS has been investigated in a small number of double-blind placebo trials and has been shown to increase memory performance in the elderly. Because of the potential cognitive benefits of phosphatidylserine, the substance is sold as a dietary supplement to people that believe they can benefit from an increased intake.

The dietary supplement was originally processed from bovine sources, however Prion disease scares in the 1990s outlawed this process, and a soy-based alternative was adopted. The fatty acids attached to the serine in the soy product are not identical to those in the bovine product, which is also impure. Studies using the soy version indicate a possible improvement in mood, but no clear evidence of an effect on mental function.

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Phytosterols are natural components of many vegetables and grains. Preliminary scientific evidence suggests that plant phytosterols may help to maintain normal cholesterol levels when consumed as part of a low cholesterol dietary program.

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L-theanine may help relieve stress by inducing a relaxing effect without drowsiness. L-theanine as been shown to promote the generation of alpha-brain waves, an index of relaxation. It may also boost natural resistance to microbial infections and perhaps even tumors. Researchers suggest further isolating and refining L-theanine from tea to use it as a drug to boost the infection defense of the body. Although limited, there is clinical evidence to support these claims.

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Beta-carotene is the molecule that gives carrots their orange colour. It is part of a family of chemicals called the carotenoids, which are found in many fruit and vegetables, as well as some animal products such as egg yolks. Carotenoids were first isolated in the early 19th century, and have been synthesised for use as food colourings since the 1950s.
Biologically, beta-carotene is most important as the precursor of vitamin A. It also has anti-oxidant properties and may help in preventing cancer and other diseases.
Beta-carotene is a member of the carotenoids, which are highly pigmented (red, orange, yellow), fat-soluble compounds naturally present in many fruits, grains, oil and vegetables (green plants, carrots, sweet potatoes, squash, spinach, apricots, and green peppers). Alpha, beta, and gamma carotene are considered provitamins because they can be converted to active vitamin A.

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Fucoxanthin is a natural compound that is usually found in seaweed. Though you might be able to find it in Asian food products, its better use is in promoting weight loss. It works in a very healthy way, decreasing the accumulation of fat in the body. It is a brownish pigment that is known to give seaweed its characteristic coloring. What many people didn't realize, however, is that this product also has energy conversion properties that help enhance its ability to promote weight loss.
It is a very powerful dietary supplement because it has shown the ability to help burn fat in a couple of different ways. This dual ability makes fucoxanthin one of the most revolutionary natural products on the market. On one hand, it stimulates an important protein within the body known as UCP1. This is important because it is the body's central function of energy control. UCP1 is known to cause increased fat oxidation and impact the conversion of the body's energy to heat. That isn't the only way that fucoxanthin can help to impact weight loss, though.

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Sodium hyaluronate is the sodium salt of hyaluronic acid, a naturally occurring biopolymer that has important functions in many parts of the body. It is a glycosaminoglycan consisting of repeating disaccharide units of N-acetyl-D-glucosamine and sodium-D-glucuronate.
Solutions of sodium hyaluronate have been used for many years in ophthalmic surgery, to ­ maintain the shape of the eye, to cover surgical instruments and to protect the corneal endothelium from damage. They have unique physical properties that make them ideal for use in the treatment of sensations of ocular dryness.
The most important property of sodium hyaluronate solutions is their viscoelasticity; this property allows such solutions, when instilled into the eye, to behave differently during and between blinks (3,4). During blinks, shear stress causes the molecules of sodium hyaluronate in a solution to align with one another (Figure 3 â?? top). As a result, the solution becomes elastic and relatively non-viscous, and spreads easily over the surface of the cornea. Between blinks, the molecules of sodium hyaluronate form a tangled meshwork, and the solution becomes less elastic and more viscous (Figure 3 â?? bottom). Consequently, the precorneal tear film is stabilised and the residence time of the solution on the surface of the eye is maximised.

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Astaxanthin is an important naturally occurring molecule and the most abundant carotenoid in the marine world it can be found in many of our favourite seafood such as salmon, trout, seabream and shrimps.
Astaxanthin can not be synthesized by animals and must be provided in the diet.
Unlike β-carotene, Astaxanthin has no pro-vitamin A activity. It has a number of essential biological functions in aquatic animals such as protecting against oxidation process, protecting against UV light effects, immune response and pigmentation - It is responsible for the red/pink coloration of crustaceans and salmonoids. But astaxanthin is not only a coloring agent, it is also a very potent anti-oxidant and has important applications in the Nutraceutical, Cosmetics, Food and Feed industries.
Astaxanthin was found to have a significant beneficial effect in many health conditions related to:
Central nervous system and Neurodegradative diseases
Eye health
Joint health
Muscle endurance
Cardiovascular
Heart, Diabetic
Sunburn and skin health
Inflammation and Immune system

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