Thiamine

  • Parboiling of paddy helps in retaining Thiamine
  • Thiamine is co-enzyme for pyruvate dehydrogenase and a-ketoglutarate dehydrogenase
  • Body content of thiamine is 30 g
  • Transketolase level in blood is the best method for monitoring thiamine level in blood
  • Thiamine requirement increases in excessive intake of Carbohydrate
  • Thiamine is used in biochemical reactions like Alpha Ketoglutarate to succinyl CoA, Glucose to pentose & Oxidative decarboxylation of alpha keto amino acids
  • Apart from occurring in nucleic acids, pyrimidines are also found in Thiamine
  • As per nutritional surveys, the diet of an average Indian of lower socioeconomic strata is highly deficient in Thiamine
  • Thiamine is lost maximum in polished rice
  • Erythrocyte transketolase activity is seen in Thiamine
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