Thiamine

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Thiamine chloride
Identifiers
CAS number 59-43-8 YesY
PubChem 6042
ChemSpider 5819 YesY
UNII X66NSO3N35 YesY
EC nummer 200-425-3
DrugBank DB00152
KEGG C00378 N
MeSH Thiamine
ChEBI CHEBI:33283 YesY
ChEMBL CHEMBL1588 YesY, CHEMBL1547
ATC code A11DA01
Beilstein Reference 3581326
Gmelin Reference 318226
Jmol-3D images Image 1
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Image 3
Properties
Molecular formula C12H17ClN4OS
Molar mass 300.81 g mol−1
 N (verify) (what is: YesY/N?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Thiamine or thiamin or vitamin B1 (/ˈθ.əmɨn/ THY-ə-min), named as the "thio-vitamine" ("sulfur-containin vitamin") is a watter-soluble vitamin o the B complex. First named aneurin for the detrimental neurological effects if nae present in the diet, it wis eventually assigned the generic descriptor name vitamin B1. Its phosphate derivatives are involved in mony cellular processes. The best-characterized furm is thiamine pyrophosphate (TPP), a coenzyme in the catabolism o succars an amino acids. Thiamine is uised in the biosynthesis o the neurotransmitter acetylcholine an gamma-aminobutyric acid (GABA). In yeast, TPP is an aa required in the first step o alcoholic fermentation.

Aw livin organisms uise thiamine, but it is synthesized anly in bacteria, fungi, an plants. Ainimals must obtain it frae thair diet, an thus, for them, it is an essential nutrient. Insufficient intake in birds produces a characteristic polyneuritis. In mammals, deficiency results in Korsakoff's syndrome, optic neuropathy, an a disease cried beriberi that affects the peripheral nervous seestem (polyneuritis) an/or the cardiovascular seestem. Thiamine deficiency haes a potentially fatal ootcome if it remains untreatit.[1] In less severe cases, nonspecific signs include malaise, wicht loss, irritability an confusion.[2]

References[eedit | eedit soorce]

  1. Mahan, L. K.; Escott-Stump, S., eds. (2000). Krause's food, nutrition, & diet therapy (10th ed.). Philadelphia: W.B. Saunders Company. ISBN 0-7216-7904-8. 
  2. Combs, G. F. Jr. (2008). The vitamins: Fundamental Aspects in Nutrition and Health (3rd ed.). Ithaca, NY: Elsevier Academic Press. ISBN 978-0-12-183493-7. 

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