Humans store thiamin primarily in the liver, but in very small amounts. The remaining dietary thiamin is in free (absorbable) form. Most dietary thiamin is in phosphorylated forms, and intestinal phosphatases hydrolyze them to free thiamin before the vitamin is absorbed. Ingested thiamin from food and dietary supplements is absorbed by the small intestine through active transport at nutritional doses and by passive diffusion at pharmacologic doses. This vitamin plays a critical role in energy metabolism and, therefore, in the growth, development, and function of cells. Thiamin is naturally present in some foods, added to some food products, and available as a dietary supplement. Thiamin (or thiamine) is one of the water-soluble B vitamins.
For a reader-friendly overview of Thiamin, see our consumer fact sheet on Thiamin. This is a fact sheet intended for health professionals.
0 kommentar(er)
