Benfotiamine, thiamine monophosphate chloride and thiamine pyrophosphate chloride, as sources of vitamin B1 added for nutritional purposes to food supplements - Scientific Opinion of the Panel on Food Additives and Nutrient Sources added to Food (ANS)

Thiamine Level in Type I and Type II Diabetes Mellitus Patients: A Comparative Study Focusing on Hematological and Biochemical Evaluations

“…Thiamine plays an equally imperative role in lipid metabolism and is considered to be essential for development in children [2]. The intake of thiamine should be about 1.0-1.4 mg/day for adult men and 0.8-1.1 mg/day for adult women [3]. Thiamine is absorbed chiefly in the duodenum via the thiamine transport protein system.…”

Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5

“…Thiamine stability is good in acidic solutions (e.g., in acidic fruit juices and drinks [ 22 , 51 ]), even when heated [ 22 , 24 , 53 , 64 ]. It is very susceptible to decomposition by several factors, such as neutral and alkaline conditions, heat, oxidizing, and reducing agents, and radiation [ 16 , 17 , 24 , 51 , 53 , 54 , 64 , 65 , 66 , 67 , 68 , 69 ]. Thiamine leaches into the water, owing to its solubility, and will be lost in any soaking or cooking water that is thrown away, as well as being destroyed by heating during culinary processes, in dependence on a type of food, a method used, temperature, and duration [ 21 , 22 , 53 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 , 89 ].…”