Vitamin B3 – characteristics, role and dietary presence

What is vitamin B3

Vitamin B3 is a water-soluble B vitamin that occurs in two primary chemical forms: nicotinic acid and nicotinamide. Both forms are involved in metabolic processes and serve as precursors to essential coenzymes participating in energy metabolism. From a biological and biochemical perspective, vitamin B3 is considered an essential nutrient that must be supplied through the diet or formed to a limited extent from other compounds.

Biological role

Vitamin B3 supports normal energy-yielding metabolism and contributes to the reduction of tiredness and fatigue. It is involved in numerous cellular metabolic processes, particularly those related to the conversion of food into energy. For this reason, niacin is frequently discussed in nutrition science and human physiology as a key micronutrient in the diet.

Scientific interest and research

Niacin has long been described and analyzed in scientific literature. Research publications concerning vitamin B3 address its chemical structure, metabolism, bioavailability, and dietary requirements. Studies on niacin are conducted in fields such as biochemistry, nutrition science, food science, and public health, focusing on its role as an essential dietary nutrient.

Where it occurs naturally

Vitamin B3 occurs naturally in a wide range of foods of both animal and plant origin. Dietary sources include meat, fish, cereal products, nuts, seeds, and legumes. Niacin can also be synthesized in limited amounts in the human body from the amino acid tryptophan, a factor considered in nutritional assessments.
 

General information: The above information is of a general and educational nature. This article does not constitute medical advice nor does it describe the effects or performance of any specific product.