Antioxidant properties of thiamine (original) (raw)

Abstract

Thiamine (10−4–10−6 M) inhibits lipid peroxidation in rat liver microsome and free radical oxidation of oleic acid_in 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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Authors and Affiliations

  1. Laboratory of Biochemical Pharmacology, Institute of Biochemistry, Belarussian Academy of Sciences, Minsk
    P. I. Lukienko, N. G. Mel'nichenko, I. V. Zverinskii & S. V. Zabrodskaya

Authors

  1. P. I. Lukienko
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  2. N. G. Mel'nichenko
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  3. I. V. Zverinskii
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  4. S. V. Zabrodskaya
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Corresponding author

Correspondence toP. I. Lukienko.

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Translated from_Byulleten' 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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