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Category:Active Pharmaceutical Ingredients > Vitamin
Product Name:Vitamin B1(Thiamin HCL)
CAS No.:21946-31-6
Standard:ChP, USP, In-house Standards
Price(USD):1.00
Company:Shanghai Brightol International Co.,Ltd.
Grade: Food Grade
Factory Location: china
Main Sales Markets: North America,Central/South America,Western Europe,Eastern Europe,Australasia,Middle East
Monthly Production Capacity: 10TON
Packaging Information: 25KG/DRUM
Delivery Lead Time: 1-2 WEEKS
Sample Provided: yes
Payment Terms: T/T BANK
Vitamin B1(Thiamin HCL)
Basic information:
Aneurine, aneurine HCL, aneurine mononitrate, antiberiberi factor, antiberiberi vitamin, antineuritic factor, antineuritic vitamin, anurine, B complex vitamin, beta-hydroxy-ethylthiazolium chloride, thiamin, thiamin chloride, thiamin diphosphate, thiamin HCL, thiamin hydrochloride, thiamin monophosphate (TMP), thiamin nitrate, thiamin pyrophosphate (TPP), thiamin triphosphate (TTP), thiamine, thiamine chloride, thiaminium chloride HCL, thiaminium chloride hydrochloride.
Thiamin (also spelled "thiamine") is a water-soluble B-complex vitamin, previously known as vitamin B1 or aneurine. Thiamin was isolated and characterized in the 1920s, and thus was one of the first organic compounds to be recognized as a vitamin.
Thiamin is involved in numerous body functions, including: nervous system and muscle functioning; flow of electrolytes in and out of nerve and muscle cells (through ion channels); multiple enzyme processes (via the coenzyme thiamin pyrophosphate); carbohydrate metabolism; and production of hydrochloric acid(which is necessary for proper digestion). Because there is very little thiamin stored in the body, depletion can occur as quickly as within 14 days.
Severe chronic thiamin deficiency (beriberi) can result in potentially serious complications involving the nervous system/brain, muscles, heart, and gastrointestinal system.
Dietary sources of thiamin include beef, brewer's yeast, legumes (beans, lentils), milk, nuts, oats, oranges, pork, rice, seeds, wheat, whole grain cereals, and yeast. In industrialized countries, foods made with white rice or white flour are often fortified with thiamin (because most of the naturally occurring thiamin is lost during the refinement process).
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If you have any further questions or need a sample, pls do not hesitate to contact with me,Wish you all of the best,
Alan Lee
Shanghai Brightol International Co., Ltd
Tel: +86 21-67866963-105/+86 181 2123 0450
Skype ID::Alan.brightol www.brightol.com
Email: sales3@brightol.com
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