Absorption and passage of fat- and water-soluble thiamin derivatives into erythrocytes and cerebrospinal fluid of man

Abstract

Oral administration of the lipid-soluble allithiamins, thiamin propyl disulfide and thiamin tetrahydrofurfuryl disulfide, caused a significant increase in thiamin activity in whole blood, red blood cells, and cerebrospinal fluid equivalent to that produced by parenteral, water-soluble thiamin hydrochloride and thiamin pyrophosphate. In contrast, oral administration of the water-soluble thiamins did not significantly elevate thiamin activity in biological fluids; this was probably due to their rate-limited intestinal transport. The odor of thiamin propyl disulfide limits its usefulness in multivitamins and food fortification. Thiamin tetrahydrofurfuryl disulfide is odorless and is therefore more useful for such purposes. Orally administered allithiamin vitamers are recommended for prophylaxis and treatment of thiamin deficits because they have the same biological properties as parenterally administered water-soluble thiamins.