Vitamin B1 – a właściwie jej biologicznie czynna postać — pirofosforan — pełni funkcję grupy prostetycznej wielu enzymów uczestniczących głównie w przemianie pośredniej węglowodanów. With thiamine deficiency, whose amount in the fluid of the system increases. Characteristic for the deficiency of this vitamin is also the reduction of the activity of the transitolas enzyme in red blood cells. There are large individual differences in the reaction of the human system to the lack of vitamin B1.
Multilateral observations indicate, that adults should consume around 0,5 mg vitamin B1 for each 1000 kcal.
Tiamine is one of the least durable vitamins. Is collapsed under heating, oxygen, the reaction of the environment.
Tiamine is quite widespread in products of plant origin, mainly in yeast, nuts, Dark bread, potatoes. Significant tiamine defects arise during food processing, e.g.. mąka wrocławska zawiera tylko około 30—35% witaminy B1 w stosunku do całego ziarna pszenicy. Przy gotowaniu (np. pasta) Losses
they are about 40% and depend mainly on the amount of water and this, whether the decoctions are further used or poured.