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Vitamin B1 (Thiamine).
Martel JL, Doshi H, Sina RE, Franklin DS. Martel JL, et al. 2024 Jan 31. In: StatPearls [Internet]. Treasure Island (FL): StatPearls Publishing; 2026 Jan–. 2024 Jan 31. In: StatPearls [Internet]. Treasure Island (FL): StatPearls Publishing; 2026 Jan–. PMID: 29493982 Free Books & Documents.
Thiamine, also known as thiamin and vitamin B1, is one of the 8 B-complex vitamins and is classified as a water-soluble B vitamin. ...Multivitamins supplement an additional 1.5 mg of thiamine to a diet already abundant in this essential …
Thiamine, also known as thiamin and vitamin B1, is one of the 8 B-complex vitamins and is classified as a water- …
Vitamin B1 (Thiamine) Deficiency.
Wiley KD, Singh J. Wiley KD, et al. 2026 Jan 31. In: StatPearls [Internet]. Treasure Island (FL): StatPearls Publishing; 2026 Jan–. 2026 Jan 31. In: StatPearls [Internet]. Treasure Island (FL): StatPearls Publishing; 2026 Jan–. PMID: 30725889 Free Books & Documents.
Thiamine, identified many years ago as the first vitamin and designated vitamin B1, functions as a critical catalyst in energy generation through the decarboxylation of branched-chain amino acids and alpha-ketoacids. ...An additional, not fully defined …
Thiamine, identified many years ago as the first vitamin and designated vitamin B1, functions as a critical cata …
Thiamine accumulation and thiamine triphosphate decline occur in parallel with ATP exhaustion during postmortem aging of pork muscles.
Muroya S, Oe M, Ojima K. Muroya S, et al. Meat Sci. 2018 Mar;137:228-234. doi: 10.1016/j.meatsci.2017.11.035. Epub 2017 Dec 2. Meat Sci. 2018. PMID: 29223015
We aimed to clarify the mechanisms affecting postmortem thiamine and its phosphoester contents in major edible pork muscles, namely the longissimus lumborum (LL) in addition to vastus intermedius (VI). ...The intermuscular differences in pH at 24h and in expression …
We aimed to clarify the mechanisms affecting postmortem thiamine and its phosphoester contents in major edible pork muscles, n …
Association of Pork (All Pork, Fresh Pork and Processed Pork) Consumption with Nutrient Intakes and Adequacy in US Children (Age 2-18 Years) and Adults (Age 19+ Years): NHANES 2011-2018 Analysis.
Agarwal S, Fulgoni VL 3rd. Agarwal S, et al. Nutrients. 2023 May 13;15(10):2293. doi: 10.3390/nu15102293. Nutrients. 2023. PMID: 37242176 Free PMC article.
Pork is a rich source of high-quality protein and select nutrients. The objective of this work was to assess the intakes of all pork (AP), fresh pork (FP) and processed pork (PP) and their association with nutrient intake and meeting nutrient recommend …
Pork is a rich source of high-quality protein and select nutrients. The objective of this work was to assess the intakes of all po …
Thiamine Use in Hospitalized Patients: A Clinical Review.
Rosewarne RE, Farina N. Rosewarne RE, et al. J Nutr Metab. 2026 Feb 11;2026:7143046. doi: 10.1155/jnme/7143046. eCollection 2026. J Nutr Metab. 2026. PMID: 41684754 Free PMC article. Review.
Thiamine, or vitamin B1, is a water-soluble vitamin necessary for multiple metabolic processes throughout the human body. Thiamine is primarily obtained from our diet and is found in sources such as whole grains, legumes, and pork. ...
Thiamine, or vitamin B1, is a water-soluble vitamin necessary for multiple metabolic processes throughout the hu …
[Preservation of vitamin B1 and B2 during the preparation of pork meat].
Frouin A, Bazile J, Jondeau D. Frouin A, et al. Ann Nutr Aliment. 1978;32(2-3):417-24. Ann Nutr Aliment. 1978. PMID: 568446 French.
Thiamin and riboflavin seem to resist fairly well to the proceedings of meat products studied here (cooked hams, patties, dry sausages). This result is normal enough to riboflavin, it is less for thiamin which sensitive to nitrite and to heating is well estab …
Thiamin and riboflavin seem to resist fairly well to the proceedings of meat products studied here (cooked hams, patties, dry …
Formation and Analysis of Volatile and Odor Compounds in Meat-A Review.
Bleicher J, Ebner EE, Bak KH. Bleicher J, et al. Molecules. 2022 Oct 8;27(19):6703. doi: 10.3390/molecules27196703. Molecules. 2022. PMID: 36235239 Free PMC article. Review.
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller a …
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These a …
Microbiome and metabolome explain the high-fat diet-induced diabetes development and diabetes resistance in Guizhou mini-pigs.
Wu Y, Mo J, Wang Q, Li J, Wei J, Zhang N, Dong Y, Zhu X, Lu T, Huang S. Wu Y, et al. Front Microbiol. 2025 Apr 9;16:1555069. doi: 10.3389/fmicb.2025.1555069. eCollection 2025. Front Microbiol. 2025. PMID: 40291804 Free PMC article.
Network analyses revealed: (1) Lactobacillus, L. amylovorus, fingolimod, polyoxyethylene sorbitan monooleate, thiamine, and atrazine in HFD-associated networks; (2) Limosilactobacillus reuteri, N-oleoyl-L-serine, tolbutamide, tetradecanoyl carnitine, 3'-sulfogalactosylcera …
Network analyses revealed: (1) Lactobacillus, L. amylovorus, fingolimod, polyoxyethylene sorbitan monooleate, thiamine, and atrazine …
Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork.
Zhao L, Erasmus S, Yang P, Huang F, Zhang C, van Ruth S. Zhao L, et al. Food Chem. 2023 Nov 30;427:136717. doi: 10.1016/j.foodchem.2023.136717. Epub 2023 Jun 26. Food Chem. 2023. PMID: 37392623 Free article.
The precursors (e.g., fatty acids, free amino acids, reducing sugars, and thiamine) of Tibetan pork ((semi-) free range) from different regions in China, comprising Tibet, Sichuan, Qinghai, and Yunnan, and commercial pork (indoor reared) were compared in this …
The precursors (e.g., fatty acids, free amino acids, reducing sugars, and thiamine) of Tibetan pork ((semi-) free range) from …
Processed pork is the most frequently consumed type of pork in a survey of Australian children.
Nolan-Clark DJ, Neale EP, Charlton KE. Nolan-Clark DJ, et al. Nutr Res. 2013 Nov;33(11):913-21. doi: 10.1016/j.nutres.2013.08.003. Epub 2013 Sep 17. Nutr Res. 2013. PMID: 24176231
Pork represents a core food that provides key nutrients to the diet. Dietary guidelines recommend limiting processed meat intake because of adverse health outcomes. ...All types of pork contributed to intakes of protein, niacin, and zinc. In addition, fresh …
Pork represents a core food that provides key nutrients to the diet. Dietary guidelines recommend limiting processed meat inta …
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