Encefalopatía de Wernicke secundaria a hipertiroidismo e ingesta de productos ricos en tiaminasas

Ventura, Alessandro; Mafe, M.C.; Bourguet, Marie-Noëlle; Tornero, Carlos

doi:10.1016/j.nrl.2012.01.005

Cited by 4 publications

(1 citation statement)

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“…Naturally occurring reaction products of the sulfhydryl form of thiamine, such as allithiamine, may hinder thiamine detection or quantification, while preserving vitamin status of consumers (Fujiwara et al 1954). On the other hand, thiaminase activity, resulting in vitamin losses, may be encountered in foods such as ferns (Fujiwara and Matui (FAO 2001) 1953), and tannins probably react with thiamine, producing non-vitamin, nonsoluble compounds that were not described (Ventura et al 2013;Yoshida et al 2012). While these degradations may cause considerable thiamine losses in food products or affect significatively its bioavailability, it appears that the most important point is its hydrosolubility, all the more if considering cooking methods at home.…”

Section: Applications In Foodmentioning

confidence: 99%

Plant Kingdom as Source of Vitamins

Hennebelle¹

2020

Handbook of Dietary Phytochemicals

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A vitamin is an organic substance necessary, in small quantities, for the correct functioning of the metabolism of a living organism. It is an essential nutrient because this substance cannot be synthesized in sufficient quantity by this organism and thus must be provided through the food intake. Each organism has specific needs: a molecule can be a vitamin for one species and not be it for another. It is the case for example of Vitamin C. Some vitamins are water-soluble compounds, including all vitamin Bs (B1, B2, B3, B5, B6, B7, B9, B12) and vitamin C. Others are fat-soluble compounds and encompass vitamins A, D, E, and K. In this chapter, we have chosen to provide an overview of recent literature data only about vitamins provided exclusively or significantly by plant food, in particular vitamins A (as provitaminic carotenoids), B1, B9, C, E, and K1. Vitamins provided by animal food, such as vitamin D or vitamin B12, will be not discussed in this chapter.

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Section: Applications In Foodmentioning

confidence: 99%