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Illustrative mangosteen fruit and purple pericarp in orchard light

Natural Home Cures · Mangosteen science

Thiamine
& Mangosteen

Vitamin B1.
A small helper behind cellular energy.

Coenzymes · Food energy · Nerves
Explore the B1 connection ↓
Illustrative bowl of brown rice on warm limestone
A familiar food connectionWhole grains.
Everyday thiamine.Brown rice is one dietary B1 source. Mangosteen research describes different materials.

Thiamine is vitamin B1. It helps cells use fuel and supports normal nerve function. We explain its active form before exploring food sources, mangosteen measurements and the effects of processing.

B1Thiamine
A water-soluble vitamin.

01 · Begin with the essentials

Helping Cells Use
the Energy in Food.

Your cells need thiamine to help process nutrients into usable energy. The vitamin acts as a helper in these reactions; it does not supply calories.(1)

02 · From vitamin to active coenzyme

Meet TPP.
A Helper for Enzymes.

The body converts thiamine into thiamine pyrophosphate, shortened to TPP. Enzymes use TPP to help carry out reactions involved in using fuel.(1)

B1Thiamine
TPPActive coenzyme

You may also see the name thiamine diphosphate, or TDP. It refers to the same active form shown in this simplified diagram.

Carbohydrate metabolismOther nutrient pathways

03 · Connected systems

Cellular Energy.
Normal Nerve Function.

Conceptual mitochondrion illustrating cellular energy metabolism

Metabolic reactions.

Thiamine-dependent enzymes help process carbohydrates and other nutrients so cells can use their stored energy.(1)

Conceptual nerve cell illustrating the nervous system

The nervous system.

The brain and nerves need a continual supply of usable energy. Adequate thiamine helps support that work and normal nerve function.(1)

Nutrition in focus

Why Thiamine Adequacy Matters

Too little thiamine can cause weakness, confusion and problems affecting nerves or the heart. Treating a deficiency restores a missing nutrient; taking extra B1 when intake is adequate is a different question.(4)

Which foods contribute thiamine?

04 · Thiamine across the diet

Everyday Foods.
More Than One Source.

Whole grains, legumes, seeds and enriched or fortified foods contribute thiamine.(1)

Illustrative brown rice in a ceramic bowl

Whole grains

Brown rice and whole-wheat foods

Illustrative bowls of legumes

Legumes

Beans and other varieties

Illustrative hulled sunflower seeds

Sunflower seeds

One of several seed sources

Illustrative cereal bowl beside an unbranded carton

Fortified foods

Check the thiamine label

Researchers have also measured thiamine in mangosteen.

05 · Research on the pericarp

Thiamine Measured in Mangosteen Pericarp

An earlier Garcinia study reported 50 micrograms of thiamine per 100 grams of mangosteen pericarp. The figures below show that same measurement in two units.(2), (3)

Reported in micrograms50 µgper 100 g of tested pericarp

The amount reported in the earlier pericarp analysis.

The same amount in milligrams0.05 mgper 100 g of tested pericarp

1 milligram equals 1,000 micrograms.

Handling after harvest can change how much thiamine remains.

06 · Water-soluble · handling-sensitive

How Processing Can Affect B1

Thiamine can be lost during processing or storage. Heat can damage it, and because it dissolves in water, some can leave food when cooking water is discarded.(1)

Heat

Temperature and processing conditions matter.

Water

Water-soluble vitamins can leave food with discarded cooking water.

Storage

Handling influences how much remains after harvest.

Temperature, moisture and storage conditions influence how much B1 remains.

Natural Home Cures mangosteen capsules and fruit on sunlit limestone

07 · The whole-pericarp perspective

Whole Mangosteen Pericarp, Freeze-Dried

Our Freeze-Dried Rich Pericarp Mangosteen Capsules begin with the thick outer pericarp of Garcinia mangostana.

Studies have reported thiamine in pericarp. After harvest, our pericarp is freeze-dried and prepared for capsules as a whole botanical ingredient.(2), (3)

Explore our mangosteen →
The research behind this article

Source References

4 sources Show referencesHide references
  1. 01
    Nutrition referenceThiamin

    National Institutes of Health · Office of Dietary Supplements

    Full citation

    National Institutes of Health, Office of Dietary Supplements. “Thiamin — Fact Sheet for Health Professionals.”

    View source ↗
  2. 02
    Mangosteen reviewPhytochemicals and Bioactive Properties of Mangosteen

    Yan et al. · Food Bioscience 79:108569 · 2026

    Full citation

    Yan M, Hou W, Wang H, Beyatli A, Arshad MS, Suleria HAR. “Phytochemicals and Bioactive Properties of Mangosteen (Garcinia mangostana L.): A Comprehensive Review.” Food Bioscience. 2026;79:108569.

    View source ↗
  3. 03
    Fruit composition studyNutrient and Medicinal Compositions of Selected Indian Garcinia Species

    Parthsarathy & Nandakishore · Current Bioactive Compounds 10(1):55–61 · 2014

    Full citation

    Parthsarathy U, Nandakishore OP. “A Study on Nutrient and Medicinal Compositions of Selected Indian Garcinia Species.” Current Bioactive Compounds. 2014;10(1):55–61.

    View source ↗
  4. 04
    Nutrition researchNIH Office of Dietary Supplements: Thiamin — Consumer
    View source ↗