It has a broad-spectrum antibacterial effect, especially against aerobic Gram-negative bacteria. It has antibacterial activity against most bacteria of the Enterobacteriaceae family, penicillin-resistant Neisseria gonorrhoeae, enzyme-producing Haemophilus influenzae and Moraxella, Pseudomonas aeruginosa, etc. It has antibacterial activity against methicillin-sensitive Staphylococcus aureus, and only moderate antibacterial activity against Streptococcus pneumoniae, hemolytic Streptococcus and Enterococcus faecalis. It also has good effects on Chlamydia trachomatis, Mycoplasma, and Legionella, and has antibacterial activity against Mycobacterium tuberculosis and atypical mycobacteria. It has poor antibacterial activity against anaerobic bacteria. It acts on the A subunit of bacterial DNA helicase, inhibiting DNA synthesis and replication, leading to bacterial death.

Vitamin E is an antioxidant that can combine with selenium in the diet to prevent free radical damage to polyunsaturated fatty acids in membranes and other cell structures, protect red blood cells from hemolysis, protect nerves and muscles from oxygen free radical damage, maintain normal development and function of nerves and muscles, and may also be a cofactor for certain enzyme systems. Niacin is converted into nicotinamide in the body, and then combined with riboadenine to form nicotinamide adenine dinucleotide (coenzyme I) and nicotinamide adenine dinucleotide phosphate (coenzyme II), which are necessary for lipid, amino acid, protein, purine metabolism, tissue respiration oxidation and glycogenolysis. Niacin can reduce the utilization of coenzyme A and affect the transportation of cholesterol in the blood by inhibiting the synthesis of very low-density lipoprotein (VLDL).

Vitamin E is an antioxidant that can combine with selenium in the diet to prevent free radical damage to polyunsaturated fatty acids in membranes and other cell structures, protect red blood cells from hemolysis, protect nerves and muscles from oxygen free radical damage, maintain normal development and function of nerves and muscles, and may also be a cofactor for certain enzyme systems. Niacin is converted into nicotinamide in the body, and then combined with riboadenine to form nicotinamide adenine dinucleotide (coenzyme I) and nicotinamide adenine dinucleotide phosphate (coenzyme II), which are necessary for lipid, amino acid, protein, purine metabolism, tissue respiration oxidation and glycogenolysis. Niacin can reduce the utilization of coenzyme A and affect the transportation of cholesterol in the blood by inhibiting the synthesis of very low-density lipoprotein (VLDL).

This product is a selective 5-HT3 receptor antagonist. Its mechanism of action may be to antagonize the 5-HT3 receptors in the peripheral vagus nerve endings and central chemoreceptor areas, thereby blocking the vomiting reflex caused by factors such as chemotherapy and surgery that promote the release of 5-HT from intestinal chromaffin cells and excite the vagus afferent nerves. This product has high selectivity and no side effects such as extrapyramidal reactions and excessive sedation.

A potent and highly selective 5-HT3 receptor antagonist that exerts an antiemetic effect by antagonizing the 5-HT receptors of local neurons in the peripheral and central nervous systems. It is used for chemotherapy, radiotherapy, and postoperative nausea and vomiting.