Benfotiamine is a precursor of thiamine (vitamin B1) that was initially developed to treat alcoholic neuritis (nerve inflammation that is rather painful), in 1960’s in Japan.
Today, benfotiamine (S-benzoylthiamine O-monophosphate) is produced for mass useage, but it’s importance is nonetheless as important.
The Vitamin B1 Nutrient
B1 (aneurine) is an essential vitamin that is notorious for it’s seeming inability to be absorbed effectively by the body, where it is active as thiamine pyrophosphate.
It is part of the B complex, and acts as vital a coenzyme reaction (production of a number of essential enzymes) for carboydrate (glucose) metabolism.
Thiamine must be fortified in ones diet to ensure the body gets enough. It has to be taken in a variety of precursor forms, or the body becomes deficient.
Symptoms of vitamin B1 deficiency:
- Muscle weakness/atrophy
- Memory confusion
- Short term memory loss and confusion
- Severe tiredness and fatigue
- Weight loss for no reason
- Cardiovascular problems like enlarged heart, heart failure, tachycardia, chest pains and hypotension
- Sleeping problems
Low levels of thiamine can lead to a number of health issues that include nerve and heart ailments, weakness and pain in the limbs, weight loss, and emotional disorders.
Most traditional forms of thiamine are water-soluble, but benfotiamine is lipid-soluble which enhances its usability in the body.
Consumption of benfotiamine raises the levels of thiamine in the blood and tissues, which in turn protects the body from health issues related to low levels of thiamine. Benfotiamine occurs naturally in onions, leeks and garlic, along with other members of the allium family.