Thiamin (also spelled "thiamine") is a water-soluble B-complex vitamin, previously known as
vitamin B1 or
aneurine.
Thiamin was isolated and characterized in the 1920s, and thus was one of the first organic compounds to be recognized as a vitamin.
Thiamin is involved in numerous body functions, including: nervous system and muscle functioning; flow of electrolytes in and out of nerve and muscle cells (through ion channels); multiple enzyme processes (via the coenzyme
thiamin pyrophosphate); carbohydrate metabolism; and production of hydrochloric acid (which is necessary for proper digestion). Because there is very little
thiamin stored in the body, depletion can occur as quickly as within 14 days.
Severe chronic
thiamin deficiency (beriberi) can result in potentially serious complications involving the nervous system/brain, muscles, heart, and gastrointestinal system.
Dietary sources of
thiamin include beef, brewer's yeast, legumes (beans, lentils), milk, nuts, oats, oranges, pork, rice, seeds, wheat, whole grain cereals, and yeast. In industrialized countries, foods made with white rice or white flour are often fortified with
thiamin (because most of the naturally occurring
thiamin is lost during the refinement process).
Aneurine,
aneurine HCL,
aneurine mononitrate,
antiberiberi factor,
antiberiberi vitamin,
antineuritic factor,
antineuritic vitamin,
anurine,
B complex vitamin,
beta-hydroxy-ethylthiazolium chloride,
thiamin,
thiamin chloride,
thiamin diphosphate,
thiamin HCL,
thiamin hydrochloride,
thiamin monophosphate (TMP),
thiamin nitrate,
thiamin pyrophosphate (TPP),
thiamin triphosphate (TTP),
thiamine,
thiamine chloride,
thiaminium chloride HCL,
thiaminium chloride hydrochloride.
These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.