Vitamin B1 (Thiamine)

Alternative names: Thiamin, Vitamin B1 or Vitamin B-1.

Thiamine is an antioxidant nutrient that helps the body to inhibit the formation of the damaging free radicals.  Vitamin B1 chelates heavy metals such as lead.  It is effective in the treatment of uneven heartbeat, low blood pressure and chest pain.

Deficiency may arise from lack of gastric acid.  Beriberi, the deficiency disease associated with inadequate thiamin intake, was first described in 1630 by the Dutch physician Bontius.  The use of polished rice and white flours as staples have lead to mild, but chronic deficiencies of thiamin; even in certain populations in the United States (especially alcoholics).

Source

The best sources include brewer's yeast, rice husks (the part removed to make polished rice), wheat germ, sunflower and sesame seeds, peanuts, millet, grain husks, meat products, vegetables.  Vitamin B1 is destroyed by heat, sugar, alcohol, smoking.

Function

Thiamine functions as a cofactor for several enzymes in the form of thiamine triphosphate (TPP).  TPP is also involved in a non-coenzymatic role in neuronal cells where it modulates chloride channels.

Instructions

There is an absolute requirement for thiamin in the daily diet and the US RDA has set this at 1.5mg.  Thiamin is official in the U.S.P.