II. Physiology
- Thiamine (Vitamin B1) is a heat labile, water-soluble Vitamin
- Structure is substituted Pyrimidine and thiazolium rings linked by a methylene group
- Thiamine reacts with Adenosine Triphosphate (ATP) to form an active, important coenzyme, Thiamine Pyrophosphate (ThPP)
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Thiamine Pyrophosphate is a coenyme in multiple Carbohydrate related reactions
- Succinyl CoA synthesis from Alpha-ketoglutarate via alpha-ketoglutarate dehyogenase (with ThPP) and multiple other enzymes
- Acetyl CoA synthesis from Pyruvate via pyruvate dehydrogenase (with ThPP) and multiple other enzymes
- Glyceraldehyde 3P from Xylulose 5P and Ribose5P via transketolase (with ThPP) and multiple other enzymes (Pentose Phosphate Shunt)
- Other Thiamine activity
- Limits arterial Smooth Muscle Cell proliferation (via intracellular Glucose and Insulin inhibition)
- Protection against Lead Toxicity via inibition of lead-induced lipid peroxidation
III. Preparations: Dietary Sources
- Pork and other meats
- Liver
- Oysters and fish
- Whole-grain and enriched cereals, Pasta, Bread
- Wheat germ
- Green Peas
- Oatmeal
- Potatoes
- Legumes (Peas, Lima Beans)
- Sunflower Seeds
IV. Associated Conditions: Deficiency
V. Resources
- Harvard School of Public Health
- Thiamine (Wikipedia)