Vitamin B1 Thiamine

Vitamin B1 or thiamine, as it is more commonly referred to now, is one of the most important members of the B group of vitamins. Also known as aneurin, vitamin B1 is anti-beriberi and anti-neuritis. It is water-soluble.

Vitamin B1, in the form of thiamine hydrochloride, is a white crystalline powder with a yeast-like odour and a saltish taste. It is readily soluble in water and slightly soluble in alcohol. In dry form, this vitamin is very stable and not sensitive to atmospheric oxidation or deterioration. However, in a soluble form, it is destroyed soon.

Heat applied in cooking destroys this vitamin. The loss is significant when vegetables are cooked in excessive water which is thrown away afterwards. The addition of sodium carbonate (cooking soda) in some vegetables further increases the destruction of this vitamin. Thiamine is well retained in cereals, since they are generally cooked slowly and at moderate temperatures; the cooking water is also retained. Baked products lose about 15 percent of their original thiamine. Generally the losses in cooking meat are greater than in cooking other foods, ranging from 25 to 50 percent of the raw value. Other destroyers of thiamine are caffeine, alcohol, food-processing methods, and sulphur drugs.

Thiamine is absorbed from the small intestine. The capacity of the human intestine to absorb this vitamin is limited to about 5 mg per day. Thiamine undergoes a change in the intestinal mucosa. Approximately 25 to 30 mg are stored in this changed form in the body. Large amounts of thiamine are present in the skeletal muscles, heart, liver, kidneys, and brain. This vitamin cannot, however, be stored to a large extent in the human body. So an adequate daily intake is necessary. Any excess supply of thiamine is excreted in the urine.

Vitamin B1 Thiamine Sources and Functions

Vitamin B1 Healing Properties, Deficiency Symptoms and Precautions

Vitamin B1 Cures for Beri Beri, Nervous Disorders, Heart Disease and Gastro Disorders

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