Properties of niacin

Niacin is one of the vitamins belonging to vitamin B complex. Niacin is an essential B vitamin that, when given in high doses, is effective in lowering low density lipoprotein (LDL) cholesterol and raising high density lipoprotein (HDL) cholesterol, which makes this agent of unique value in the therapy of dyslipidemia.

Niacin is the generic name for nicotinic acid (pyridine-3-carboxylic acid), nicotinamide (niacinamide or pyridine-3-carboxamide), and related derivatives, such as nicotinamide riboside. These compounds are precursors of the coenzymes nicotinamide adenine dinucleotide and nicotinamide adenine dinucleotide phosphate, which play an important role in metabolism.

Nicotinic acid is an odorless white crystalline powder with a feebly acid taste. pH (saturated aqueous solution) 2.7. pH (1.3% solution) 3-3.5. Niacin is water-soluble so that excess amounts the body does not need are excreted in the urine.

Niacin vitamers are found in both plant and animal foods, and due to the contribution of tryptophan, foods containing balanced protein may also contribute to high niacin equivalent. Niacin is obtained in the diet from a variety of whole and processed foods, with highest contents in fortified packaged foods, tuna, salmon, some vegetable and other animal sources.

Severe niacin deficiency leads to pellagra, a disease characterized by a pigmented rash or brown discoloration on skin exposed to sunlight; the skin also develops a roughened, sunburned-like appearance. Hartnup disease is a hereditary nutritional disorder resulting in niacin deficiency.

A niacin deficiency is rare in the United States and other industrialized countries because it is well-absorbed from most foods.
Properties of niacin

Niacin rich grilled turkey breast