| Thiamine is a essential nutrient required for carbohydrate metabolism, also involved in nerve function. Biosynthesized by microorganisms and plants. Dietary sources include whole grains, meat products, vegetables, milk, legumes and fruit. Also present in rice husks and yeast. Converted in vivo to Thiamine diphosphate, a coenzyme in the decarboxylation of alpha-keto acids. Chronic deficiency may lead to neurological impairment, bariberi, Wernicke-Korsakoff syndrome. Synonyms: N,N-[Dithiobis[2-(2-hydroxyethyl)-1-methyl-2,1-ethenediyl]]bis[N-[(4-amino-2-methyl-5-pyrimidinyl)methyl]formamide, Aktivin, Algoneurina, Alitia S, Aneurin Disulfide, Aneurine Disulfide, Apren S, Daiomin, Daisazin, Feidmin 5, Neolamin, SSB1, TDS, Thiamidin F, Thiamin Disulfide, Vitamin B1 Disulfide CAS Number: 67-16-3 Molecular Weight: 562.71 Molecular Formula: C24H34N8O4S2 xH2O Solubility: DMSO (Slightly), Methanol (Slightly) Melting Point: 160-162C Appearance: Supplied as a white solid. Storage and Stability: Store at 4C. For maximum recovery of product, centrifuge the original vial prior to removing the cap. |
