Vitamin B3

Most of the time, vitamin B3, also known as niacin or nicotinic acid, is contained in the food in the form of the coenzyme NAD or NADP. Absorption already begins in the stomach but vitamin B3 is primarily absorbed by the small intestine. It performs the burn-up processes by which your body converts oxygen and food (glycolysis). This is what makes vitamin B3 especially important. If the body is not sufficiently supplied with vitamin B3, it cannot provide the optimum quantity of energy.

Extraction of energy from food and oxygen

A very strong antioxidant

Prevents Alzheimer’s disease

Formation of new cells and brain cells

Repairs damaged cells and DNA

DEFICIENCY SYMPTOMS:

An insufficient supply of vitamin B3 can cause dermatitis (a changing of the skin) as well as dementia (mental deterioration). In addition, the body is undersupplied with energy which manifests itself through chronic fatigue. A vitamin B3 deficiency occurs rather seldom as the body is also able to produce niacin from the amino acid tryptophan which is contained in protein. Nevertheless it is important to pay attention to ensure a sufficient supply of vitamin B3. Since there is no risk of an overdose and as it can easily be expelled, the following rule applies: rather too much vitamin B3 in your body than too little!

NATURAL SOURCES:

Almost all food products contain niacin. Most of all, however, it is contained in animal food products, such as liver and meat. Bread, beer and potatoes also contribute to a good supply of vitamin B3.

STORAGE:

Vitamin B3 cannot be stored by the body in its original form. However it converts quickly into the coenzymes NAD and NADP.