beriberi
2 interactions related to beriberi
black tea + thiamine
Black tea contains antithiamine factors - polyphenols such as tannins and chlorogenic acid - that oxidise thiamine (vitamin B1) into thiochrome-negative, biologically inactive forms in the gut. High habitual tea consumption has been linked to reduced thiamine status, especially in populations with marginal B1 intake.
black teathiaminevitamin b1antithiamine factorspolyphenolsberiberiabsorptionb-complex
coffee + vitamin b1
Some early studies suggested coffee contains compounds with antithiamine activity, but follow-up work showed chlorogenic and caffeic acids are not active antithiamine agents under physiological conditions. Heavy coffee or tea intake on a marginal thiamine diet can still modestly worsen thiamine status.
coffeethiaminevitamin b1beriberiabsorptionpolyphenolsdeficiencyb vitamins