Physiological Availability of Thiamine from Brown Rice

Warnick, Kathleen; Zaehringer, Mary V.; Bring, Shirley V.; Woods, Ella

doi:10.1093/jn/59.1.121

Cited by 8 publications

(3 citation statements)

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“…This compares favorably with chemically determined thiamin values, indicating total availability of thiamin in this green bean sample. These data agree with previous reports based on bioassays which employed rat growth (Harris and Wang, 1941;Brown et al, 1943;Warnick et al, 1956;Day et al, 1957) and erythrocyte transketolase activity (Brin, 1964) as indicators of thiamin status that have indicated that thiamin is totally available in a wide variety of food products.…”

Section: Resultssupporting

confidence: 92%

Comparison of chemical and biological methods for determination of thiamin in foods

Gregory¹,

Kirk²

1978

J. Agric. Food Chem.

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Section: Resultssupporting

confidence: 92%

Comparison of chemical and biological methods for determination of thiamin in foods

Gregory¹,

Kirk²

1978

J. Agric. Food Chem.

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“…Bioavailability Warnick et al (1956) reported that human subjects excreted less thiamin when potatoes furnished c. one-third of the dietary thiamin than when the same amount was furnished by brown rice, lamb, lamb and potato together, or pure thiamin. To determine whether the lower excretion of thiamin during the potato test periods was due to low availability of the thiamin in potatoes or to increased utilization of the vitamin in the tissues, pig feeding studies were carried out followed by thiamin assays of the animal tissues.…”

Section: Thiamin (Vitamin Bi )mentioning

confidence: 99%

Thiamin (vitamin B1)

Ball

1998

Bioavailability and Analysis of Vitamins in Foods

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“…Warnick et al [90] reported a complete bioavailability of thiamin in various grain products and showed a higher bioavalability in potatoes than in brown rice.…”

Section: Bioavailability Of Thiamin In Cerealsmentioning

confidence: 99%

Physio-Pathological Consequences of Marginal or Severe Thiamin Deficiencies in Western Countries and the Potential of Cereal Products in Their Prevention

Batifoulier¹,

Rémésy²,

Brachet³

et al. 2005

CNF

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Increasing evidence suggests that the diminution of cereals consumption and the increase of more refined products consumption are associated with the apparition of marginal deficiencies in micronutrients such as thiamin. The phosphorylated form of thiamin (TDP) is an important co-enzyme involved in several metabolic reactions, and the consequences of thiamin deficiency (TD) depend on its severity. For example, TD leads to alteration in brain metabolism with a decrease in brain concentrations of TDP, a reduction in activities of TDP-dependent enzymes, an increase of lactate concentration, a reduced tissue pH and a selective loss of neurons. An optimised thiamin supply could also prevent the formation of radical species, protect against metabolic stress and prevent the formation of Advanced Glycation End Products. These observations emphasise the importance of whole cereals, and particularly whole bread, in the prevention of thiamin deficiency. In this view, to get whole bread with maximal nutritional density, several steps of the transformation of grain into bread should be further examined: selection of cultivars with a high thiamin level, use of less refined flours and optimisation of the fermentation process during bread making.

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Physiological Availability of Thiamine from Brown Rice

Cited by 8 publications

References 0 publications

Comparison of chemical and biological methods for determination of thiamin in foods

Comparison of chemical and biological methods for determination of thiamin in foods

Thiamin (vitamin B1)

Physio-Pathological Consequences of Marginal or Severe Thiamin Deficiencies in Western Countries and the Potential of Cereal Products in Their Prevention

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