Niacin (nicotinic acid) is one of vitamin B. This compound is part of an enzyme system regulating reduction reactions in the body.
It is also a compound that dilates blood vessels. Deficiency of niacin causes pellagra (a disease that causes diarrhea, dermatitis, nervous disorders, and sometimes death).
In general, niacin is widespread in foodstuff. Cereals seeds, meat and fish are good food sources of niacin, which converts trigonelline.
All foods containing complete protein, such as the above mentioned, and also milk and eggs, are good source of the precursor of niacin, tryptophan. Tryptophan an amino acid present in some of these foods, can be converted to niacin in the body.
Lean meat, poultry, and peanuts are good sources of both niacin and tryptophan, as are beans, peas, other legumes, most nuts, and several whole grain or enriched cereal products.
The niacin vitamers in foods include nicotinic and nicotinamide, which occur in limited quantities in the free form, and their coenzymes, nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate.
Food sources of niacin (vitamin B3)
