Niacin
Encyclopedia : N : NI : NIA : Niacin
| Niacin | |
|---|---|
|
| |
| Systematic name | 3-Pyridinecarboxylic acid |
| Chemical formula | C6H5NO2 |
| Molecular mass | 123.11 g/mol |
| Density | x.xxx g/cm3 |
| Melting point | 236.6 °C |
| Boiling point | xx.x °C |
| CAS number | [59-67-6] |
| SMILES | xxxx |
| [Chemical infoboxDisclaimer and references] | |
Contents
Discovery
Nicotinic acid was first discovered from the oxidation of nicotine. When the properties of nicotinic acid were discovered, it was thought prudent to choose a name to dissociate it from nicotine and to avoid the idea that either smoking provided vitamins or that wholesome food contained a poison. The resulting name 'niacin' was derived from nicotinic acid + vitamin.Industrial use
Nicotinic acid reacts with hemoglobin and myoglobin in meat to form a brightly coloured complex, and thus has been used as a food additive, typically to improve the colour of minced (ground) meat. Niacin is licensed as a food colouring agent in some, non-European, countries.Bioavailability
The liver can synthesize niacin from the essential amino acid tryptophan (see below), but the synthesis is extremely slow and requires vitamin B6; 60 mg of tryptophan are required to make one milligram of niacin. Bacteria in the gut may also perform the conversion but are inefficient. For this reason, eating lots of tryptophan is not an adequate substitute for consuming niacin. However, this explains why pellagra requires a deficiency of protein as well as niacin.
Other uses
- redirect
Biosynthesis
The 5-membered aromatic heterocycle of the essential amino acid, tryptophan, is cleaved and rearranged with the alpha amino group of tryptophan into the 6-membered aromatic heterocycle of niacin. By the following reaction:Tryptophan --> Kynurenine --> 3-hydroxy kynurenine* --(B6 enzyme needed)--> Niacin
(*) from this intermediary xanthurenic acid is formed
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Food Sources
Animal products: Plant Products: Fruits and vegetables: Seeds: - nuts
- whole grain products
- legumes
- saltbush seeds
References
Bibliography
Vitamins All B vitamins | All D vitamins Retinol (A) | Thiamine (B1) | Riboflavin (B2) | Niacin (B3) | Pantothenic acid (B5) | Pyridoxine (B6) | Biotin (B7) | Folic acid (B9) | Cyanocobalamin (B12) | Ascorbic acid (C) | Ergocalciferol (D2) | Cholecalciferol (D3) | Tocopherol (E) | Naphthoquinone (K)
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