NIACIN
NIACIN | |||||||||
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Niacin (Nicotinic Acid), a vitamin
of the B complex, occurs in both plant and animal tissue, but in
different forms. The body changes the niacin from plant foods to
niacinamide for use; animal foods contain niacinamide ready-made.
Niacin takes part in enzyme reactions involved in the production
of body energy and in tissue respiration. Pellagra is a niacin
deficiency disease. Niacin is water-soluble and is not sensitive
to heat, acids, or alkalis. Niacin improves circulation and reduces the
cholesterol level in the blood; maintains the nervous system;
helps metabolize protein, sugar & fat; reduces high blood
pressure; increases energy through proper utilization of food;
prevents pellagra; and helps maintain a healthy skin, tongue
& digestive system. A deficiency of niacin may result in pellagra,
gastrointestinal disturbance, nervousness, headaches, fatigue,
mental depression, vague aches & pains, irritability, loss of
appetite, insomnia, skin disorders, muscular weakness,
indigestion, bad breath, and/or canker sores. The lists of plants following are two kinds:
quantitative and alphabetical. The quantitative list presents
plants and plant products containing significant amounts of the
nutrient involved, in approximate order from highest to lowest
content for a given weight. Plants marked with an asterisk (*)
contain significantly more of the nutrient than do the unmarked
plants. Those marked with a double asterisk (**) contain
considerably more than those with a single asterisk. Unless
otherwise noted, all items are fresh and unprocessed. Dried
fruits are often included without their fresh equivalents because
the dried versions weigh considerably less and therefore contain
more nutrients than the same weight of fresh fruit.
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