Niacin is a water-soluble vitamin that can be produced in the body. It is instrumental in producing two of the body's important co-enzymes, which are further involved in more than 200 chemical reactions in the body. It is also important for metabolism of carbohydrates, fatty acids and amino acids, as well as energy production on the cellular level.
There are three forms of niacin on the market today, all with potential health benefits. The first, which is known as nicotinic acid, has shown promise in controlling cholesterol levels.(1) The second, which is called nicotinamide, has seen use in the treatment of diabetes(2),(3),(4) and arthritis.(5) The third, inositol hexaniacinate, shares similar benefits with nicotinic acid. However, it does not produce the unpleasant tingling redness commonly associated with nicotinic acid.
Foods that contain niacin and its precursor, tryptophan, are considered sources of the vitamin. Organ meats, brewer's yeast, milk, legumes, peanuts, and peanut butter are the best sources of niacin. Lean meats, poultry, fish, and peanuts are good sources of both niacin and tryptophan.