Compounds are made by reacting in any order adenylic acid, some or all of the essential amino acids derived from the hydrolysis of proteins and at least one of the Vitamin B components nicotinamide, thiamine and riboflavin. The adenylic acid and amino acids may be present in the form of a yeast hydrolysate, such as an enzymatic hydrolysate from which these compounds have been precipitated with acetone. Further mild hydrolysis may be necessary to convert the nucleic acid into nucleotides. The thiamine and riboflavin may also be supplied as yeast. Other proteins may be hydrolysed instead of yeast, e.g. lactalbumin, lactoglobulin, casein or blood, or alternatively the amino-acids may be supplied wholly or partially as individual compounds, especially tryptophan, histidine, arginine and lysine. Muscle adenylic acid may replace yeast adenylic acid, and either may be used in the form of a salt, e.g. of sodium, potassium, lithium, magnesium, zinc, manganese, iron, copper, calcium or cobalt; a salt may be used singly or in admixture with another salt or the free acid. The amino-acids may similarly be used as metal salts and/or salts with acids such as ascorbic, glucuronic, galacturonic or gluconic. The reaction between the components probably involves salt-formation and phosphorylation. Other substances that may be added are metallic salts, choline, pyridoxin, pantothenic acid, inositol, creatine and urea. In the examples enzymatically hydrolysed yeast is treated as follows: (1) the nucleic acid is hydrolysed with ammonia and nicotinamide added, followed by fresh yeast containing thiamine and riboflavin; (2) there are added successively adenylic acid, nicotinamide, thiamine chloride, riboflavin, pantothenic acid, pyridoxin and finally iron ammonium citrate or ferrous sulphate; (3) nicotinamide is added, followed by thiamine chloride, riboflavin, pantothenic acid, pyridoxin and choline chloride; (4) nicotinamide and fresh yeast (containing thiamine and riboflavin) are added; (5) there are added successively manganese adenylate, nicotinamide, thiamine adenylate, riboflavin adenylate, calcium pantothenate and pyridoxin; (6) nicotinamide, thiamine chloride, riboflavin, calcium pantothenate and pyridoxin are added; (7) nicotinamide, fresh yeast (containing thiamine and riboflavin), Vitamin A and Vitamin D3 are added. The materials may be reacted at room or elevated temperature. Other specified amino-acids are methionine, cysteine, cystine and tyrosine. The products of the reactions may include cocarboxylase, coenzymes I and II and carboxylase.ALSO:Compositions having therapeutic and nutritional properties comprise adenylic acid, some or all of the essential amino-acids derived from the hydrolysis of proteins and at least one of the vitamin B components nicotinamide, thiamine and riboflavin. The compounds may be mixed in solid or liquid form and in the latter case the composition may or may not be dried before administration. Some chemical action such as salt formation or phosphorylation may take place between the components. The adenylic acid and amino-acids may be present in the form of a yeast hydrolysate, such as an enzymatic hydrolysate from which these compounds have been precipitated with acetone. Further hydrolysis may be necessary to convert the nucleic acid into nucleotides. The thiamine and riboflavin may also be supplied as yeast. Other proteins may be hydrolysed instead of yeast, e.g. lactalbumin, lactoglobulin, casein or blood, or alternatively the amino-acids may be supplied wholly or partially as individual compounds, especially tryptophan, histidine, arginine and lysine. Muscle adenylic acid may replace yeast adenylic acid, and either may be used in the form of a salt, e.g. of sodium, potassium, lithium, magnesium, zinc, manganese, iron, copper, calcium or cobalt; a salt may be used singly or in admixture with another salt or the free acid. The amino-acids may similarly be used as metal salts and/or salts with acids such as ascorbic, glucuronic, galacturonic or gluconic. Other substances that may be added are metallic salts, flavouring, choline, pyridoxin, pantothenic acid, inositol, creatine and urea. Examples show the addition to enzymatically hydrolysed yeast of (1) nicotinamide and fresh yeast, containing thiamine and riboflavin; (2) adenylic acid, nicotinamide, thiamine chloride, riboflavin, pantothenic acid, pyridoxin and finally iron ammonium citrate or ferrous sulphate; (3) nicotinamide, thiamine chloride, riboflavin, pantothenic acid, pyridoxin and choline chloride; (4) manganese adenylate, nicotinamide, thiamine adenylate, riboflavin adenylate, calcium pantothenate and pyridoxin; (5) nicotinamide, thiamine chloride, riboflavin, calcium pantothenate and pyridoxin; (6) nicotinamide, fresh yeast (containing thiamine and riboflavin), vitamin A and vitamin D3. In one case the enzymatic hydrolysis is followed by ammonia treatment to split up the nucleic acid. Other specified amino-acids are methionine, cysteine, cystine and tyrosine. Chemical reaction may take place to yield cocarboxylase, coenzymes I and II and carboxylase. Details are also given of the acid hydrolysis of whey, fermentation of the lactose to give galactose and glucose, further fermentation with added yeast and final enzymatic hydrolysis of the proteins present.