According to "Discovering Nutrition," vitamin B1 is the B vitamin commonly referred to as thiamine. Vitamin B1 is a water soluble vitamin, according to "Foundations and Clinical Applications of Nutrition," which means that excess amounts of the vitamin that you are unable to utilize will be excreted in your urine, as opposed to causing potential overdose as would be the case with a fat soluble vitamin. Vitamin B1 can be obtained by taking a supplement or eating foods rich in the vitamin, including tuna, sunflower seeds, peas, corn and lentils.
Protects Nervous System Health
Vitamin B1 plays an important role in nervous system health. According to "Foundations and Clinical Applications of Nutrition," adults should consume at least 1mg to 1.5mg of vitamin B1 daily, though amounts as high as 100mg daily have been shown to be safe and beneficial. Recommended amounts of B1 will assist the myelin sheaths around the nerves to properly develop, thereby preventing nerve damage and death which could lead to an array of disorders, including Bell's Palsy and Alzheimer's disease.
Improves Digestion
Proper digestion is reliant on the presence of hydrochloric acids, which assist the body in breaking down food into a state that the body can absorb and utilize, according to "Foundations and Clinical Applications of Nutrition." Vitamin B1 aids in the secretion of hydrochloric acid, therefore improving digestion. Overall health improves with improved digestion, according to "Discovering Nutrition," because the body is able to make full use of the food that is ingested.
Prevents Heart Disease
The risk of developing heart diseased is diminished when adults consume at least 1mg daily of vitamin B1, according to "Discovering Nutrition." Vitamin B1 aids in the production of acetylcholine, which is essential to ensuring that the heart receives the necessary electric impulses to function properly. Vitamin B1 can also reduce the symptoms of congestive heart failure, which is one of the possible diseases described by the term "heart disease."
References
- "Contemporary Nutrition"; Gordon M. Wardlaw; 2009
- "Foundations and Clinical Applications of Nutrition"; Michele Grodner, Sara Long Roth and Bonnie C. Walkingshaw; 2007
- "Discovering Nutrition"; Paul Insel; 2009
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