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Thiamine, also known as thiamin and vitamin B 1, is a vitamin – an essential micronutrient for humans and animals. [1] [3] [4] It is found in food and commercially synthesized to be a dietary supplement or medication. [1] Phosphorylated forms of thiamine are required for some metabolic reactions, including the breakdown of glucose and amino ...
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 by the condition.
Allithiamine (thiamine allyl disulfide or TAD) is a lipid-soluble form of vitamin B 1 which was discovered in garlic (Allium sativum) in the 1950s along with its homolog prosultiamine. [1] They were both investigated for their ability to treat Wernicke–Korsakoff syndrome and beriberi better than thiamine. [2]
Vitamin B 10: para-aminobenzoic acid (pABA or PABA), a chemical component of the folate molecule produced by plants and bacteria, and found in many foods. [ 40 ] [ 41 ] It is best known as a UV -blocking sunscreen applied to the skin, and is sometimes taken orally for certain medical conditions.
Vitamin B 12 is the only vitamin or nutrient not available from plant sources. The Food Fortification Initiative lists countries which have mandatory fortification programs for vitamins folic acid, niacin, vitamin A and vitamins B 1 , B 2 and B 12 .
The Commodity Supplemental Food Program (CSFP) provides supplementary United States Department of Agriculture (USDA) food packages to the low-income elderly of at least 60 years of age. [ 1 ] [ 2 ] It is one of the fifteen federally-funded nutrition assistance programs of the Food and Nutrition Service (FNS) , a USDA agency. [ 3 ]
Trout is an excellent source of vitamin D, with a 3-ounce serving providing 645 IU—more than 100% of the daily recommended intake for most adults. This makes it one of the richest natural ...
Naturally occurring vitamers of vitamin E include tocopherols (α-, β-, γ-, and δ-) and tocotrienols ( α-, β-, γ-, and δ-). Many plant-based foods provide all eight naturally occurring vitamers of vitamin E in varying amounts from different sources. Tocopherols are more abundant in commonly consumed foods relative to tocotrienols.