Vitamin B3, or niacin, was first identified as a nutrient in 1937 as a result of scientist’s efforts to understand and prevent the widespread nutrition-driven human disease, pellagra. Niacin is central to metabolism and energy production. It also involved in DNA synthesis and repair, antioxidant functions, and in the synthesis of cholesterol and steroid hormones, including stress hormones and sex hormones.  

The recommended daily intake of vitamin B3 is 14 mg for women, and 16 mg for men. Much higher doses are used therapeutically, especially for managing cholesterol; however some forms of niacin may trigger an uncomfortable side-effect known as flushing or urticaria when taken in excess of 50 mg.

Food sources of vitamin B3 include avocados, Brewer’s yeast, brown rice, eggs, fish (tuna, salmon, halibut, anchovies, mackerel, trout and sardines), fortified cereals, green peas, Lean red meat (including beef, pork, lamb and liver), mushrooms, peanuts, poultry (chicken, turkey and duck), sesame seeds, sunflower seeds, wheat germ, yeast.

Key Indications:

Helps prevent dietary vitamin B3 deficiency

To maintain healthy nerve conduction

May assist with maintaining energy production

Supports healthy mitochondrial function

To support healthy mood and stress management

To support healthy neurotransmitter levels

Can support a healthy cardiovascular system function

To support healthy aging and protection of tissues