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Thiamine, also known as thiamin and vitamin B 1, is a vitamin, an essential micronutrient for humans and animals. [3] [4] It is found in food and commercially synthesized to be a dietary supplement or medication. [1] [5] Phosphorylated forms of thiamine are required for some metabolic reactions, including the breakdown of glucose and amino ...
Thiamine deficiency. Thiamine deficiency is a medical condition of low levels of thiamine (vitamin B 1). [1] A severe and chronic form is known as beriberi. [1][7] The name beriberi was possibly borrowed in the 18th century from the Sinhalese phrase බැරි බැරි (bæri bæri, “I cannot, I cannot”), owing to the weakness caused ...
This page was last edited on 15 July 2016, at 12:20 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike License 4.0; additional terms may ...
This enzyme can be found in a variety of different sources. It can be found in marine organisms, plants, and bacteria. Since thiamine (vitamin B 1) is a very important substance required for metabolic pathways by almost all organisms, it can be very detrimental to introduce Thiaminase to a system.
Infobox references. Thiamine pyrophosphate (TPP or ThPP), or thiamine diphosphate (ThDP), or cocarboxylase[1] is a thiamine (vitamin B 1) derivative which is produced by the enzyme thiamine diphosphokinase. Thiamine pyrophosphate is a cofactor that is present in all living systems, in which it catalyzes several biochemical reactions.
Thiamine: Thiamine plays a central role in the release of energy from carbohydrates. It is involved in RNA and DNA production, as well as nerve function. Its active form is a coenzyme called thiamine pyrophosphate (TPP), which takes part in the conversion of pyruvate to acetyl coenzyme A in metabolism. [11] Vitamin B 2: Riboflavin
Enriched flour. Enriched flour is flour with specific nutrients added to it. These nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product.
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