1. What is Niacin?
Niacin, also known as niacin, anti-leprosy factor, vitamin B3, and vitamin PP, is a water-soluble B vitamin. Niacin is relatively stable in nature, and generally has less loss in cooking and processing, but it will be lost with water.
2. What is the role of niacin?
Niacin is an essential vitamin for the human body, and a certain amount of supplementation is required in the daily diet. Niacin exists in the form of nicotinamide in the body, constitutes coenzyme I and coenzyme II, and participates in the synthesis of substances in the body and the regulation of energy metabolism reactions.
Niacin is also one of the components of the glucose tolerance factor, which maintains the normal function of insulin. Large doses of niacin can lower blood cholesterol, and triglyceride levels, and dilate blood vessels.
3. How much niacin does the body need every day?
The dietary reference intake of niacin, expressed in niacin equivalents (NE), is the number of milligrams of niacin consumed in the diet and one-sixtieth of the milligrams of tryptophan because tryptophan can be found in the body. Converted to niacin. The recommended daily dietary intake of niacin for Chinese residents is 15mgNE for men and 12mgNE for women.
4. Where does niacin come from?
Niacin can be ingested directly from food and is abundant in animal liver, kidneys, fish and poultry meat, whole grains, and nuts.
Niacin can also be converted in the body from tryptophan with the participation of vitamins B1, B2, and B6. Although the content of niacin in milk and eggs is low, the content of tryptophan is high, which can be converted into niacin in the body. In addition, intestinal flora can also synthesize small amounts of niacin.