Thiamine

Water-soluble B-group vitamin, discovered in Japan while studying how rice helps overcome beriberi disease. Thiamine consists of pyrimidine and thiazole connected by a methylene bridge. Vitamin B₁ is involved in carbohydrate metabolism, so when consuming excessive carbohydrates (including alcohol), the reserves of vitamin B₁ are quickly depleted. Thiamine participates in transmitting nerve impulses to muscles, restoring the nervous system after heavy loads, as well as promoting normal growth, fertility, and lactation. Vitamin B₁ in the body is involved in energy production from carbohydrates, important for the functioning of the heart, muscles, and nervous system, helps recover from stress, maintains normal growth and development, fertility, and lactation.

An adult needs about 1.2 mg of vitamin B₁ per day. For pregnant women – 1.4 mg, for breastfeeding women – 1.5 mg of vitamin B₁. Various forms of thiamine present in food are hydrolyzed in the intestine, forming free thiamine. It is absorbed in the duodenum by active transport, involving ATPase. Thiamine does not accumulate in tissues.

Source | Glossary of Most Commonly Used Biomedical Terms and Concepts | Lithuanian University of Health Sciences | Academician Professor Antanas Praškevičius, Professor Laima Ivanovienė