P. RuenwongsaS. PattanavibagMahidol University2018-10-122018-10-121982-07-01Experientia. Vol.38, No.7 (1982), 787-78814209071001447542-s2.0-0020309017https://repository.li.mahidol.ac.th/handle/20.500.14594/30293Administration of tea to rats fed on a normal diet results in a marked drop in brain levels of total thiamine as well as of α-ketoglutarate and pyruvate dehydrogenase activities. The patterns of decrease in both enzyme activities are similar to that of total thiamine content; they drop to about 65% of the control at 14-20 weeks after continuous consumption of tea. © 1982 Birkhäuser Verlag.Mahidol UniversityBiochemistry, Genetics and Molecular BiologyArticleSCOPUS10.1007/BF01972271