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Small variations in chemical structure, as well as different dosage and delivery methods, may affect how they are approved for use

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

critical revision of the manuscript for important intellectual content

However, we found a significant reduction of atherosclerotic lesions in the aortas from L-carnitine fed rabbits during the regression period (Fig