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A comparison of retention of folic acid and 5-methyl-THF used for fortification of flour during the noodle-making and the following boiling showed a very low, no significant losses in folic acid during both processes whereas a loss of 28% was found during the noodle-making, compared to fortified flour, and that of 57% during the noodle boiling, compared to fresh noodles, was observed when 5-methyl-THF was used as the fortificant

This steric hindrance stabilizes a free radical that may be formed, and thus maintains the biological activity of GSH

Cameron E, Campbell A (1974) The orthomolecular treatment of cancer

10.1016/j.antiviral.2005.06.005 122 SriramaR.DeepakH