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Food nutrition enhancer niacin
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

1. Participate in the metabolism of substances and energy in the body. Niacin in the body constitutes coenzyme I and coenzyme II in the form of nicotinamide. The nicotinamide part of these two coenzyme structures has reversible hydrogenation and dehydrogenation properties, and plays a role in transferring hydrogen during cell biological oxidation.

2. Related to the synthesis of nucleic acids. Glucose can produce 5-phosphate ribose through the pentose phosphate metabolic pathway, which is the main way to produce ribose in the body, which is an important raw material for the synthesis of nucleic acids. Coenzyme I and Coenzyme II composed of niacin are the hydrogen transmitters in the first biochemical reaction in the metabolic pathway of pentose glucose phosphate.



Food nutrition enhancer niacin



3. Lower blood cholesterol levels. A daily intake of 1-2g niacin can lower blood cholesterol levels. The principle may be that it interferes with the synthesis of cholesterol or lipoproteins, or it can promote the synthesis of lipoproteins.

4. The components of glucose tolerance factor. Glucose tolerance factor (GTF) is a complex composed of trivalent chromium, niacin, and glutathione. It may be a cofactor for insulin, increasing the utilization of glucose and promoting the conversion of glucose into fat.



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.

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