Allithiamine
Allithiamine is a derivative of thiamine and is also known as thiamine allyl disulfide. It is a fat-soluble form of thiamine and is used in the treatment of beriberi, Wernicke-Korsakoff syndrome, and other thiamine-deficiency conditions. Allithiamine was first isolated from garlic and is found in both raw and cooked forms of the plant.
History[edit | edit source]
Allithiamine was first discovered in 1951 by Japanese scientists who were researching the nutritional benefits of garlic. They found that garlic contained a substance that was very similar to thiamine, but was fat-soluble and could be absorbed more efficiently by the body. This substance was named allithiamine, after the scientific name for garlic, Allium sativum.
Uses[edit | edit source]
Allithiamine is used in the treatment of various health conditions that are caused by a deficiency of thiamine. These include beriberi, a condition that affects the cardiovascular and nervous systems, and Wernicke-Korsakoff syndrome, a brain disorder that is often seen in alcoholics. Allithiamine is also used to improve cognitive function and to treat peripheral neuropathy, a condition that causes pain and numbness in the extremities.
Side Effects[edit | edit source]
As with any medication, allithiamine can cause side effects. These may include nausea, vomiting, and allergic reactions. However, these side effects are rare and allithiamine is generally considered safe when used as directed.
See Also[edit | edit source]
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