thiamin
Thiamin or thiamine, also known as vitamin B1 and aneurine hydrochloride, is one of the B vitamins. It is a colorless chemical compound with a chemical formula C12H17N4OS.
It is soluble in water, methanol, and glycerol and practically insoluble in acetone, ether, chloroform, and benzene. Thiamin decomposes if heated. Its chemical structure contains a pyrimidine ring and a thiazole ring.
Thiamin is essential for neural function and carbohydrate metabolism. A severe thiamin deficiency results in Beriberi which is a nerve and heart disease. In less severe deficiency, nonspecific signs include malaise, weight loss, irritability and confusion.
Source
Thiamin is found in a wide variety of many foods at low concentrations. While yeast and liver are the most highly concentrated sources of thiamin, these foods are not commonly consumed in the American diet. Cereal grains, however, are the most important dietary sources of thiamin in the diet as these foods are consumed readily in most diets.
Of the cereal grains, whole grains contain more thiamin than refined grains. Thiamin is found in the outer layers of the grain as well as the germ. During the refining process these segments of the grain are removed therefore decreasing the thiamin content in products such as white rice and white bread.
Pathology
Thiamin deficiency
Systemic thiamin deficiency can lead to myriad problems including neurodegeneration, wasting and death. A lack of thiamin can be caused by malnutrition, alcoholism, a diet high in thiaminase-rich foods (raw freshwater fish, raw shellfish, ferns) and/or foods high in anti-thiamine factors (tea, coffee, betel nuts).
alcoholic brain disease
- Wernicke Encephalopathy
- Wernicke-Korsakoff syndrome
- Korsakoff psychosis
beriberi and shoshin beriberi
polioencephalomalacia (PEM)
See also
vitamins