Vitamin B1

Vitamin B1, also known as thiamin, is a water-soluble B vitamin that occurs in the human body as free thiamin and as various phosphorylated forms: thiamin monophosphate (TMP), thiamin triphosphate (TTP), and thiamin pyrophosphate (TPP). Vitamin B1 was the first vitamin identified in 1926.

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Health functions

Vitamin B1 (thiamin) contributes to the normal function of the heart, nervous system, neurological development, and the production of energy from food.

Disease risk reduction

Some preliminary evidence suggests that vitamin B1 (thiamin) ─ along with other micronutrients such as vitamin A and vitamins of the B complex (B2, B9, B12) ─ may protect the eyes’ lens and lower risk of getting cataracts.

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Things to know about Vitamin B1

  • Other applications

    Wernicke-Korsakoff syndrome is a brain disorder caused by vitamin B1 (thiamin) deficiency.

  • Intake recommendations

    The recommended dietary allowance (RDA) of vitamin B1 (thiamine) is dependent on age, gender, and other factors.

  • Supply situation

    National nutrition surveys in European countries provide an indication of current intake of some B vitamins.

  • Deficiency

    Severe vitamin B1 (thiamin) deficiency can lead to beriberi, which damages nerves in the legs and arms, damages the heart, and causes brain damage.

  • Sources

    Foods high in vitamin B1 (thiamine) include whole grain cereals, beans, lentils, nuts, lean pork and yeast.

  • Safety

    To date, no well-established toxic effects from the consumption of excess thiamin in food or through long-term oral supplementation (up to 200 mg/day) are known (15, 20).

  • References

    Consult the full list of scientific references.