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5 Cards in this Set
- Front
- Back
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thiamin structure
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-pyrimidine ring
-thiazole -sulfur containing -phosphorylation (adding P) |
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thiamin sources
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yeast, pork, legumes, whole or enriched grains, watermelon, spinach, green peas
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thiamin digestion
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-exists in free form in plants and as TDP in animal products
-intestinal phosphatases remove P prior to absorption |
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thiamin bioavailability
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-high except when present w/ antithiamin factors
-thiaminases (enzymes that destroy thiamin; present in raw fish; certain fruits and veggies; destruction can be prevented by presence of reducing agents or heat) -inhibitors (teas and coffee) |
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thiamin absorption
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-free thiamin absorbed from intestine
-active transport (intakes less than 5 mg/d) -passive transport (higher intakes) *ethanol interferes w/ absorption (into blood)-inhibits transport of thiamin from mucosal cell across the basolateral membrane (not brush border)* |
