Tetracycline antibiotics are broad-spectrum antibacterial agents with bactericidal effects at high concentrations. They are sensitive to Rickettsia, Mycoplasma, Chlamydia, atypical mycobacteria, and spirochetes. They are more effective against Gram-positive bacteria than Gram-negative bacteria, but Enterococci are resistant to them. Others such as Actinomycetes, Bacillus anthracis, Listeria monocytogenes, Clostridium, Nocardia, Vibrio, Brucella, Campylobacter, and Yersinia are sensitive. They have certain antibacterial activity against Neisseria gonorrhoeae, but penicillin-resistant Neisseria gonorrhoeae are also resistant to doxycycline. Due to the widespread use of tetracyclines for many years, common clinical pathogens have become seriously resistant to this product, including Gram-positive bacteria such as Staphylococcus and most Gram-negative bacilli.

This product is a first-generation cephalosporin, which has good antibacterial effect on some strains of Gram-positive cocci such as non-penicillinase-producing and penicillinase-producing Staphylococcus aureus, coagulase-negative Staphylococci, group A hemolytic streptococci, Streptococcus pneumoniae and viridans streptococci. Anaerobic Gram-positive bacteria are mostly sensitive to this product, while Bacteroides fragilis is resistant to it. Methicillin-resistant Staphylococci and Enterococci are resistant to this product. The effect of this product on Gram-positive and Gram-negative bacteria is similar to that of cephalexin. This product has a certain effect on gonococci and is also active against enzyme-producing gonococci; its activity against Haemophilus influenzae is poor.

It can compete with histamine released from tissues for H1 receptors on effector cells, thereby preventing the onset of allergic reactions and relieving the spasmodic and congestive effects of histamine. In addition, it also has a strong antiemetic effect.

As a flavoring agent.

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