Vitamin B3(niacin)
Vitamin B3 (Niacin, vitamin PP) is involved in vital redox reactions, in the metabolism of proteins, fats and carbohydrates, purine metabolism, tissue respiration, glycogen breakdown. It reduces the content of dangerous lipids in the blood, dilates small blood vessels and improves microcirculation. With the help of vitamin B3, there is an activating effect on the functions of the cerebral cortex, the state of the vascular bed (vasodilating effect) and blood flow rate, as well as: Increased secretory and motor functions of the stomach The functional activity of the pancreas is stimulated (the content of trypsin, amylase, lipase increases) and the liver
Deficit
Symptoms of vitamin B3 deficiency are: Loss of appetite, fatigue, dryness and pallor of the lips. Bright red painful tongue with cracks, erythema on the back of the hands, feet, on the neck, on the chest peeling, pigmentation of the skin. Irritability, insomnia, depression, neuromuscular pain. Development of pellagra.
Excess
For vitamin B3, the state of overdose is manifested by rapid heartbeat, increased blood sugar, a feeling of heat, burning and tingling of the skin. Long-term intake of high doses of vitamin disrupts fat metabolism in the liver and leads to the development of fatty degeneration of the liver. It is also accompanied by headaches, dizziness, redness of the skin, rash, dark urine.
Sources of Vitamin B3(niacin)
The necessary dose of vitamin B3 for replenishment can be obtained along with brewer's yeast, rye bread, pistachios, almonds, halva. Peanuts and sunflower seeds are leaders in the content of this vitamin. Also rich in nicotinic acid are foods such as beef and pork liver, buckwheat, beans, wheat, chicken, chicken eggs, potatoes, white mushrooms, walnuts, barley groats, carrots.
Best sources % of daily norm per 100g of product
Interesting!
The name "vitamin PP" comes from the English name of the action of the drug: "preventive pellagra" - "preventive pellagra" (literally). Nicotinic acid does not lose its properties during heat treatment. This means that if it is present in a particular raw product, it will remain in the finished dish.