thiamine

thiamine

 [thi´ah-min]

vitamin B₁, a component of the B complex group of vitamins, found in various foodstuffs and present in the free state in blood plasma and cerebrospinal fluid. Deficiency results in neurological symptoms, cardiovascular dysfunction, edema, and reduced intestinal motility. See also vitamin.

thi·a·min

(thī'ă-min),

A heat-labile and water-soluble vitamin contained in milk, yeast, and in the germ and husk of grains; also artificially synthesized; essential for growth; a deficiency of thiamin is associated with beriberi and Wernicke-Korsakoff syndrome.

Synonym(s): aneurine, antiberiberi factor, antiberiberi vitamin, antineuritic factor, antineuritic vitamin, thiamine, vitamin B1

[thia- + vitamin]

thiamine

/thi·a·mine/ (thi´ah-min) vitamin B1; a water-soluble component of the B vitamin complex, found particularly in pork, organ meats, legumes, nuts, and whole grain or enriched breads and cereals. The active form is thiamine pyrophosphate (TPP), which serves as a coenzyme in various reactions. Deficiency can result in beriberi and is a factor in alcoholic neuritis and Wernicke-Korsakoff syndrome. Written also thiamin.

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thiamine pyrophosphate  (TPP) the active form of thiamine, serving as a coenzyme in a variety of reactions, particularly in carbohydrate metabolism.

thiamine

(thī′ə-mĭn, -mēn′) also

thiamin

(-mĭn)

n.

A vitamin, C₁₂H₁₇ClN₄OS, of the vitamin B complex, found in meat, yeast, and the bran coat of grains, and necessary for carbohydrate metabolism and normal neural activity. Also called vitamin B₁.

thiamine

[thī′əmin]

Etymology: Gk, theion, containing sulfur, amine, ammonia

a water-soluble, crystalline compound of the B vitamin complex, essential for normal metabolism and health of the cardiovascular and nervous systems. Thiamine plays a key role in the metabolic breakdown of glucose to yield energy in body tissues. Rich sources are pork; organ meats; green leafy vegetables; legumes; sweet corn; egg yolk; cornmeal; brown rice; yeast; and the germ and husks of grains, berries, and nuts. It is not stored in the body and must be supplied daily. A deficiency of thiamine affects chiefly the nervous system, the circulation, and the GI tract. Symptoms include irritability, emotional disturbances, loss of appetite, multiple neuritis, increased pulse rate, dyspnea, reduced intestinal motility, and heart irregularities. Severe deficiency causes beriberi. Also spelled thiamin. Also called antiberiberi factor, antineuritic vitamin, vitamin B₁.

thiamin

A water-soluble B vitamin that is a necessary cofactor in alpha-keto decarboxylation, links glycolysis with the Krebs cycle (tricarboxylic acid cycle, the main source of energy in mammals), and is critical in the production of cyclic guanosine monophosphate. Thiamin aids in digestion; improves tolerance to pain; is useful against psoriasis, shingles and seborrhoeic dermatitis; and reduces gastric acidity. Absence of thiamin results in malnutrition, softened bones and mental depression.

Dietary sources
Grains, yeast and animal viscera.

thiamine

Vitamin B1. The drug is on the WHO official list. See also VITAMINS.

Thiamine

A B vitamin essential for the body to process carbohydrates and fats. Alcoholics may suffer complications (including Wernike-Korsakoff syndrome) from a deficiency of this vitamin.

Mentioned in: Alcohol-Related Neurologic Disease

thiamine

vitamin B₁; essential for normal growth; found in milk, yeast, grains

thiamine,

n See vitamin B₁.

thiamin, thiamine

vitamin B₁; a component of the B complex group of vitamins, found in various foodstuffs and present in the free state in blood plasma and cerebrospinal fluid. The pharmaceutical products are thiamin hydrochloride and thiamin pyrophosphate.

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thiamin nutritional deficiency

an unlikely event in food animals with two exceptions: the secondary deficiency caused in horses and pigs by thiaminase in bracken and the primary deficiency in horses fed a diet almost entirely of turnips. In companion animals, the deficiency is much more common. Dogs, and particularly cats, fed diets in which thiamin has been destroyed, usually by excessive heat in processing but also by the inclusion of raw fish of certain marine species or sulfur dioxide as a food preservative, will develop signs of deficiency which include ataxia, mydriasis and convulsions.