K. RungruangsakP. TosukhowongB. PanijpanS. L. VimokesantMahidol University2018-03-222018-03-221977-12-01American Journal of Clinical Nutrition. Vol.30, No.10 (1977), 1680-1685000291652-s2.0-0017690049https://repository.li.mahidol.ac.th/handle/20.500.14594/10293Consumption of food high in tannins can cause thiamin deficiency. The interactions between tannic acid and thiamin were studied by allowing them to react at pH 7.5, 60 C, and determining free remaining thiamin by the thiochrome method and by recording changes in ultraviolet absorption profiles at intervals. The reaction was biphasic, having a rapid initial phase which was oxygen-independent, followed by a slower phase which was oxygen concentration-dependent. Ascorbic acid completely inhibited the reaction if present at the beginning of the reaction and could partially reverse the reaction if added during the first 30 min.Mahidol UniversityMedicineNursingArticleSCOPUS