Thiamin

Shaira P. Tibre

Named as sulfur-containing vitamin is a water-
soluble vitamin of the B complex.

First named aneurin for the detrimental
neurological effects if not present in the diet.

Its phosphate derivatives are involved in many
cellular processes.

The best-characterized form is thiamine
pyrophosphate (TPP), a coenzyme in the
catabolism of sugars and amino acids.

It functions in decarboxylation of alpha keto acids and in the
action of the enzyme transketolase.

Plays an essential roles in carbohydrate metabolism, muscle
function and neural function.

To provide the nervous system with necessary glucose.

It is considered as an "anti-stress" vitamin because it helps
strengthen the immune system and improve the body's ability
to withstand stressful conditions.











Why is Thiamin important?
Thiamin in other living organisms
Thiamin is found in both plants and
animals and plays a crucial role in certain
metabolic reactions. All living organisms use
thiamin, but it is mostly synthesized only
in bacteria, fungi, and plants. Animals must
obtain it from their diet, and thus, for them, it
is an essential nutrient.

Physical and Chemical Properties
a colorless organosulfur compound
A white crystalline powder having a faint,
yeast-like odor and a salty taste
Chemical formula C
12
H
17
N
4
OS
1g:1ml of H
2
O, 100 ml alcohol, 20ml glycerin
It may be sterilized by autoclaving provided
that the pH is not raised above 5.



Chemical structure
Sources
Many of our foods contain
moderate amounts of
thiamin. Cereal grains are
the most important
dietary sources of thiamin.
Some other foods
rich in thiamin are peas,
beans, mongo, egg yolk,
pork, nuts, avocado and
milk.
Daily Requirement and Dosage
The daily requirement of thiamin is
proportional to the food calories ingested. It is
estimated that 0.5 mg of thiamin is needed for
each 1000 cal. So that an infant requires about
0.5 mg a day while an adult requires about 1.8
mg. A high carbohydrate diet needs greater
amount of thiamin intake.

Riboflavin
(Vitamin B
2
)



Shaira P. Tibre
The name riboflavin comes from
"ribose and "flavin", which imparts the yellow
color to the oxidized molecule.

Riboflavin (vitamin B2)
works with the other B vitamins.

Flavin mononucleotide (FMN) and flavin adenine
dinucleotide (FAD) function as coenzymes for a
wide variety of oxidative enzymes and remain
bound to the enzymes during the oxidation
reduction reactions.
Why is riboflavin important?
Essential for the metabolism of carbohydrates, fats, and
proteins. Therefore helping your body produce energy.

Works with other b vitamins to promote healthy growth
and tissue repair.

Riboflavin also plays a role in the way the body uses vitamin
B
6
, niacin, folic acid, iron and zinc.

It helps convert vitamin B
6
into its active form and is a
necessary part of the chemical reactions that allow niacin to
be used by the body. In the absence of riboflavin, less iron is
absorbed from the intestines and the production of
hemoglobin, the iron-containing molecule in red blood cells
that transports oxygen around the body, is depressed.

Physical and Chemical Properties
Chemical formula - C
17
H
20
N
4
O
6

PHYSICAL STATE-yellow to orange
crystalline powder
MELTING POINT- 280 290
o
C
SOLUBILITY-soluble in water, soluble in
dilute alkaline solutions, insoluble in
alcohol.


Chemical Structure
Sources of Riboflavin
The best sources of riboflavin
include milk, cheese, yogurt, liver,
green leafy vegetables, eggs &
cereals.

Riboflavin is easily destroyed by light.

While riboflavin is not
destroyed by heat, it can be lost in
water when foods are
boiled or soaked. During cooking,
roasting, and steaming
preserves more riboflavin than frying
or scalding.



Determination of Riboflavin
Both colorimetric and fluorometric methods are
used in the determination of riboflavin.
Colorimetric-is a technique used to determine
the concentration of colored compounds in a
solution through the use of a colorimeter
device.

Fluorometric method involves extraction of the
vitamin with dilute acid, filtration, treatment of
the filtrate with permanganate and H2O to
eliminate the colored compounds present.
Measurement of a fluorescence is done with a
fluoroscope.
Recommended dietary allowance
(RDA)

The daily requirement of Riboflavin is also
related with the carbohydrate consumption. It is
estimated that 0.3 to 0.35 mg for each 1000
calories is needed. Infants require 0.6 mg per
day, while children require more at about 1.5 to
1.8 mg. In pregnant and nursing women 2.5 to 3
mg are recommended.