Thiamin (vitamin B1)

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Other names for thiamin (vitamin B1)

Thiamine Hydrochloride
Thiamine Mononitrate
Benfotiamine (fat-soluble form)
Thiamin
thiamin HCI (vitamin B1)
thiamin mononitrate
Thiamine (Vitamin B1)

Synopsis of thiamin (vitamin B1)

Thiamin, also known as vitamin B1, is a water-soluble vitamin essential for human metabolism, particularly in the conversion of carbohydrates into usable energy. It plays a critical role as a coenzyme in several enzymatic pathways, most notably in the decarboxylation of alpha-keto acids and the hexose monophosphate shunt. Thiamin is necessary for the function of enzymes like pyruvate dehydrogenase and transketolase, which are integral to energy production and neural function.

The body cannot synthesize thiamin, making dietary intake essential. It is found in whole grains, legumes, seeds, pork, and fortified cereals. Deficiency in thiamin can lead to severe health conditions, including beriberi—characterized by muscle weakness, nerve damage, and cardiovascular issues—and Wernicke-Korsakoff syndrome, a neurological disorder seen most often in cases of chronic alcoholism. Supplementation of thiamin is widely used in both preventive and clinical nutrition, particularly for individuals with malabsorption, alcoholism, or chronic illnesses that impair nutrient status.

In modern integrative medicine, thiamin has been investigated for roles beyond deficiency prevention, including potential benefits for diabetic neuropathy, fatigue syndromes, heart failure, and cognitive disorders. High-dose thiamin therapy (or the use of fat-soluble derivatives like benfotiamine) has gained traction in research focused on metabolic and neurological health.

Historical Use in Medicine:
Though thiamin was not identified as a distinct nutrient until the early 20th century, the symptoms of its deficiency—especially beriberi—were recognized for centuries, particularly in Asia. As early as the 17th century, physicians in Japan and China observed the disease in people whose diets were dominated by polished white rice, which lacks the thiamin-rich outer layers. In 1884, Japanese naval doctor Kanehiro Takaki successfully reduced beriberi in sailors by altering their rations to include more protein and unpolished grains, a discovery that predated the formal identification of vitamins.

In traditional medicine systems, the focus was on correcting imbalances or treating nerve-related symptoms with general tonics and whole foods rather than isolated nutrients. However, the eventual scientific discovery of thiamin in 1897 by Dutch physician Christiaan Eijkman—who noted that chickens fed polished rice developed similar symptoms—led to the understanding of its vital biological role and the concept of “vitamines.”

By the 1930s, thiamin had been chemically synthesized, and supplementation became common in food fortification programs, helping eliminate beriberi in many parts of the world. Its identification marked a major milestone in nutritional science and laid the groundwork for the vitamin revolution that followed.

Thiamin (vitamin B1) is used for these health conditions

Alcoholism (Scientific)
Burning Feet or Hands (Traditional)
Congestive Heart Failure (Scientific)
Diabetes (Scientific)
Fatigue (Scientific)
Nerve Damage (Scientific)
Nervous Exhaustion (Scientific)
Peripheral Neuropathy (Scientific)

thiamin (vitamin B1) is used to support these body systems

Brain (Scientific)
Circulatory System (Scientific)
Digestive System (Scientific)
Gastrointestinal Tract (Scientific)
Heart (Scientific)
Mitochondria (Scientific)
Nerves (Scientific)