thiamine

American  

[thahy-uh-min, -meen] / ˈθaɪ ə mɪn, -ˌmin /

Also thiamin

noun

Biochemistry.

1. a white, crystalline, water-soluble compound of the vitamin-B complex, containing a thiazole and a pyrimidine group, C 12 H 17 ClN 4 OS, essential for normal functioning of the nervous system, a deficiency of which results chiefly in beriberi and other nerve disorders: occurring in many natural sources, as green peas, liver, and especially the seed coats of cereal grains, the commercial product of which is chiefly synthesized in the form of its chloride salt thiamine hydrochloride for therapeutic administration, or in nitrate form thiamine mononitrate for enriching flour mixes.

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thiamine British  

/ ˈθaɪəˌmiːn, ˈθaɪəmɪn, -mɪn /

noun

1. Also: vitamin B1.   aneurin.  biochem a soluble white crystalline vitamin that occurs in the outer coat of rice and other grains. It forms part of the vitamin B complex and is essential for carbohydrate metabolism: deficiency leads to nervous disorders and to the disease beriberi. Formula: C 12 H 17 ON 4 SCl.H 2 O

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thiamine Scientific  

/ thī′ə-mĭn /

1. A water-soluble pyrimidine derivative belonging to the vitamin B complex that is important in carbohydrate metabolism and normal activity of the nervous system. It is found in pork, organ meats, whole grain cereals, legumes, and nuts. Deficiency of thiamine in the diet results in beriberi. Also called vitamin B ₁ . Chemical formula: C ₁₂ H ₁₇ ClN ₄ OS.

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Etymology

Origin of thiamine

First recorded in 1905–10; thi- + amine

Example Sentences

His team recently discovered that glaucoma patients have lower levels of two naturally occurring molecules, agmatine and thiamine, in the clear fluid at the front of the eye compared with individuals without the disease.

From Science Daily

Flour is already fortified with calcium, niacin, thiamine and iron as a means of improving public health.

From BBC

State and federal scientists have also been trying to address a deficiency of thiamine that is harming salmon.

From Los Angeles Times

"Northern anchovies are high in an enzyme called thiaminase that degrades thiamine," Shannon said.

From Science Daily

Eventually, it turned out that the substance known as Vitamin B was a complex of eight water-soluble vitamins, which were each given individual names like thiamine and numbered in order of discovery.

From National Geographic