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should read carefully all product packaging. If you have or suspect that you have a medical problem, promptly contact your health
care provider. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug
Administration and are not intended to diagnose, treat, cure, or prevent any disease.
physician or other medical professional. You should not use the information contained herein for diagnosing or treating a health
problem or disease, or prescribing any medication. Information about each product is taken from the labels of the products or from the
manufacturer's advertising material. Straight from the Clay.com. is not responsible for any statements or claims that various
manufacturers make about their products. We cannot be held responsible for typographical errors or product formulation changes. You
should read carefully all product packaging. If you have or suspect that you have a medical problem, promptly contact your health
care provider. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug
Administration and are not intended to diagnose, treat, cure, or prevent any disease.
| Please see our Terms of Use Copyright © 2007-2008 Straight from the Clay All rights reserved. |
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Digestive Enzymes, Probiotics, Vitamins, Minerals, Phytonutrients, Fatty Acids
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| Complementary Alternative Medicine (CAM). |
Water Soluble Vitamins
Fat Soluble Vitamins
Fat Soluble Vitamins
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Vitamins
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| Please see our Terms of Use Copyright © 2007 Straight from the Clay All rights reserved. |
Thiamin (Vitamin B-1)
General description
Thiamin (also spelled thiamine) is a water-soluble vitamin
required by every tissue in the body. First isolated in 1926,
thiamin was the first B-vitamin to be discovered, which is why
it is also known as vitamin B-1. It is involved in numerous
enzymatic processes relating to energy production, carbohydrate
metabolism, and nerve cell function. Most of the thiamin in the
body is bonded to phosphate molecules (phosphorylated) to form
energy-storing compounds such as thiamin monophosphate, thiamin
diphosphate, and thiamin triphosphate. The energy potential of
these compounds depends on the number of phosphate molecules
they contain; thiamin triphosphate has high energy potential,
while thiamin diphosphate has less, and thiamin monophosphate
has the least. Each of these forms serves different functions in
the body. Unphosphylated (a.k.a. "free") thiamin does not appear
to be biologically active. Supplemental thiamin (as found in
multi-vitamin and B-complex formulas) is usually in the form of
thiamin salts such as thiamin hydrochloride or thiamine
mononitrate.
Food sources
Thiamin is found in a wide variety of foods. Among the best
sources are organ meats (especially liver), brewer's yeast,
whole grains, nuts, peanuts, and sunflower seeds. Other sources
of thiamin include meat, egg yolks, poultry, fish, plums,
prunes, raisins, broccoli, Brussels sprouts, and fortified
flour. Foods may lose much of their thiamin content through
cooking or exposure to ultraviolet light, nitrites, sulfites, or
live yeast. Thiamin is also destroyed by alcohol, enzymes found
in raw seafood, and tannins found in coffee and tea.
Health applications
Energy metabolism
Mental function
Functions and uses
The phosphorylated forms of thiamin serve as cofactors in
numerous enzymatic processes in the body, most notably those
involved in energy metabolism and in brain and nerve cell
function. Because thiamin is essential for the conversion of
carbohydrates into energy, high carbohydrate intake increases
the body's thiamin requirements.
Dosage/toxicity
The reference daily intake (RDI) for thaimin is 1.5 mg per day.
Because thiamin is found in a wide variety of foods, most people
receive this amount through dietary intake. As a water-soluble
vitamin, thiamin is not stored in the body, and must be consumed
daily. Thiamin has no known toxicity, even at very high doses.
Excess thiamin is excreted in the urine.
General description
Thiamin (also spelled thiamine) is a water-soluble vitamin
required by every tissue in the body. First isolated in 1926,
thiamin was the first B-vitamin to be discovered, which is why
it is also known as vitamin B-1. It is involved in numerous
enzymatic processes relating to energy production, carbohydrate
metabolism, and nerve cell function. Most of the thiamin in the
body is bonded to phosphate molecules (phosphorylated) to form
energy-storing compounds such as thiamin monophosphate, thiamin
diphosphate, and thiamin triphosphate. The energy potential of
these compounds depends on the number of phosphate molecules
they contain; thiamin triphosphate has high energy potential,
while thiamin diphosphate has less, and thiamin monophosphate
has the least. Each of these forms serves different functions in
the body. Unphosphylated (a.k.a. "free") thiamin does not appear
to be biologically active. Supplemental thiamin (as found in
multi-vitamin and B-complex formulas) is usually in the form of
thiamin salts such as thiamin hydrochloride or thiamine
mononitrate.
Food sources
Thiamin is found in a wide variety of foods. Among the best
sources are organ meats (especially liver), brewer's yeast,
whole grains, nuts, peanuts, and sunflower seeds. Other sources
of thiamin include meat, egg yolks, poultry, fish, plums,
prunes, raisins, broccoli, Brussels sprouts, and fortified
flour. Foods may lose much of their thiamin content through
cooking or exposure to ultraviolet light, nitrites, sulfites, or
live yeast. Thiamin is also destroyed by alcohol, enzymes found
in raw seafood, and tannins found in coffee and tea.
Health applications
Energy metabolism
Mental function
Functions and uses
The phosphorylated forms of thiamin serve as cofactors in
numerous enzymatic processes in the body, most notably those
involved in energy metabolism and in brain and nerve cell
function. Because thiamin is essential for the conversion of
carbohydrates into energy, high carbohydrate intake increases
the body's thiamin requirements.
Dosage/toxicity
The reference daily intake (RDI) for thaimin is 1.5 mg per day.
Because thiamin is found in a wide variety of foods, most people
receive this amount through dietary intake. As a water-soluble
vitamin, thiamin is not stored in the body, and must be consumed
daily. Thiamin has no known toxicity, even at very high doses.
Excess thiamin is excreted in the urine.