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May 2017
Dietetics
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VITAMIN PP

    VITAMIN PP

VITAMIN PP
Vitamin PP participates as a coenzyme in the respiratory chain and also acts as a cofactor in the oxidation of fatty acids and in a large number of redox reactions, with the function to yield or acquire hydrogen ions.

  

PHYSIOLOGICAL ACTION
The term vitamin PP (niacin) indicates nicotinic acid and nicotinamide. Niacin, which is introduced via food in the form of the coenzymes NAD and NADP, participates in the numerous redox reactions and the synthesis of fatty acids and amino acids.
FOOD SOURCES
Vitamin PP is present in foods of animal origin (muscle, fish, liver), pulses, fruit and yeast.
REQUIREMENTS
The endogenous synthesis of vitamin PP (niacin), which starts from tryptophan, an essential amino acid that can be assimilated in the diet, is sufficient for normal requirements. The level of niacin consumed by an adult that follows a diet of 2000Kcal a day is 13mg and this amount rises to 20mg if the diet contains 3000Kcal.
DEFICIENCY
A diet that contains an insufficient amount of niacin, over time, causes a condition called ‘pellagra’ which results in generalised dermatitis, neurological problems (dementia) and problems with the digestive system (diarrhoea). Hypervitaminosis of vitamin PP (more than 500mg in a day) causes liver damage, vasodilatation and subsequent hypotension.

VITAMIN PP  

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