Vitamin B3 - Vitamins

Vitamin B ₃

Two chemicals have vitamin B ₃ properties: nicotinic acid (niacin) and niacinamide (nicotinamide adenine dinucleotide). Both are necessary for releasing energy from foods, for the utilization of fats, and for tissue respiration. Niacin helps control blood fat levels and is important for the proper functioning of skin and nerves. It also promotes growth, maintains normal functioning of the gastrointestinal tract, and is necessary for metabolism of sugar. Vitamin B ₃ reduces cholesterol and triglycerides in the blood; dilates blood vessels; treats vertigo (dizziness), pellagra, and ringing in the ears; and prevents premenstrual headaches. Niacinamide is generally used in treatment because, unlike niacin, it does not cause burning, flushing, or itching of the skin.

Niacin can be made in the body from the amino acid tryptophan. Natural sources of vitamin B ₃ include chicken, beef liver, lean meat such as turkey or veal, brewer's yeast, wheat products, yeast, green vegetables and beans, halibut, salmon, swordfish, tuna, peanuts, pork, and sunflower seeds. Strict vegetarians who eat no animal foods must rely on nuts and legumes for niacin. Niacin found in some cereals and in vegetables such as corn may be present in chemically unusable forms.

Signs of vitamin B ₃ deficiency include pellagra, inflammation of the skin and tongue, gastrointestinal disturbances, nervous system dysfunctions, muscle weakness, headaches, fatigue, mental depression, irritability, loss of appetite, neuritis, nausea, dizziness, weight loss, and insomnia.