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Antioxidant properties of thiamine

Abstract

Thiamine (10−4–10−6 M) inhibits lipid peroxidation in rat liver microsome and free radical oxidation of oleic acidin vitro. Thiamine interacts with free radicals and hydroperoxides and is oxidized to thiochrome and thiamine disulfide. The antioxidant effect of thiamine is probably related to sucessive transfer of 2H+ from the NH2 group of the pyrimidine ring and H+ from the thiazole ring (after its opening) to reactive substrates.

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Correspondence to P. I. Lukienko.

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Translated fromByulleten' Eksperimental'noi Biologii i Meditsiny, Vol. 130, No. 9, pp. 303–305, September, 2000

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Lukienko, P.I., Mel'nichenko, N.G., Zverinskii, I.V. et al. Antioxidant properties of thiamine. Bull Exp Biol Med 130, 874–876 (2000). https://doi.org/10.1023/A:1015318413076

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  • DOI: https://doi.org/10.1023/A:1015318413076

Key Words

  • thiamine
  • antioxidants
  • microsomes
  • iron
  • hydroperoxides