Niacin (as niacinamide)
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Niacin (as niacinamide) was first discovered through the oxidation of nicotine. It is in reality nicotinic acid, but in order to avoid giving the impression that smoking might provide some sort of vitamins or healthy effects or that certain foods might contain poisons that would be detrimental to the health of human beings, the name niacin was coined from the words nicotine, which accounts for the 'ni' and acid from which we take the "ac" and then an "in" was added, giving us niacin.
Niacin (as niacinamide) plays a very important part in keeping the human body supplied with energy and also in DNA repair. Scientific history shows that a lack of niacin (as niacinamide) in the diet is a direct contributor to the onset of a vitamin deficiency related skin disease. This condition is manifested in the human body by red skin liaisons and inflammations of the skin, diarrhea, weakness throughout the body and mental confusion, often various forms of debilitating dementia.
In 1915, American scientist Joseph Goldberger through the use of prison volunteers, was able to establish that there was a direct correlation between the disease pellagra and the diet of human beings. By 1926, Goldberger was able to show that a balanced diet actually prevented pellagra. In 1937, internationally renowned biochemist Conrad A. Elvehjem was able to identify a new enzyme in fresh meat, which became known by the name niacin (as niacinamide). His discovery of niacin (as niacinamide) was directly responsible for the elimination of this disease, which had been a major health problem in the United States up until that time. Scientists Tom Spies , Marion Blankenhorn and Clark Cooper further studied into this new enzyme, niacin (as niacinamide) and were the ones who actually proved the hypothesis that it would indeed show that Elvehjem was right that niacin (as niacinamide) would prevent pellagra in humans. For this discovery, these three renowned scientists were named in 1938, "Men of the Year in Comprehensive Science' by Time Magazine .
Food products which supply niacin (as niacinamide) are animal products such as liver, heart, kidneys, eggs, brewers yeast, chicken, fish, such as tuna and salmon, and plant products, such as legumes, nuts, whole grains, saltbush seed, broccoli, leafy vegetables, tomatoes, carrots, dates, sweet potatoes, avocados, asparagus and mushrooms.
It is interesting to note that as well as its health related contributions, niacin (as niacinamide) has also been used to enhance the coloration of certain meats, thereby giving them more eye appeal to the general public as well as providing an additional health nutriment to the meat.
Some doctors and other professional health care providers feel that the use of niacin (as niacinamide) can help to combat the effects of human substance abuse in some cases and that it can also be put to a misuse in enhancing the effects of the abuse of certain substances in others.
