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“It was also observed that the percentage of thiamine disulfide formed from thiamine with some flavones, catechol, pyrogallol, caffeic acid, dihydroxyphenylalanine , and hemin is greater at pH 7.5 than at pH 7.0.”
Journal of nutritional science and vitaminology • 1976 | View Paper
“ Thiamine , added to tyrosine-tyrosinase reaction is assumed to act as follows: it interferes in the action of dopa or dopaquinone, inhibits the production of dopa, extends the lag period of this reaction, and is in itself oxidized to thiamine disulfide.”