Niacin is a water-soluble vitamin, also known as vitamin B3. Niacin is a general term for pyridine-3-carboxylic acid and its derivatives with biological activity. Niacinamide is its main form in animals. Niacin has a simple chemical structure, stable physical and chemical properties, and is not easily damaged by acid, alkali, and heat, so it is considered the most stable vitamin.
The physiological functions of niacin
Food nutrition enhancer niacin
Food sources of niacin
Niacin is widely found in various animal and plant foods. Niacin is mainly present in plant foods, and niacinamide is mainly present in animal foods. Niacin and niacinamide are rich in liver, kidney, lean poultry, fish, whole grains and nuts. Although the niacin content in milk and eggs is low, the tryptophan content is high, which can be converted into cigarettes in the body acid.