Niacin, or nicotinic acid, is actually a water-soluble vitamin B3. Niacin is an essential vitamin required in energy metabolism, protein, fat, carbohydrate and nucleic acid metabolism in cells. Nicotinic acid is converted to niacin when taken into the body. If the amount of niacin is too low in the human body, this can lead to disruption of the nervous system, damage to the gastrointestinal tract, depression, confusion, diarrhea and various skin disorders. Some lack of niacin also leads to a slowdown in metabolism. Taking excessive amounts of niacin can be fatal. Under normal conditions, niacin regulates blood circulation, provides healthy skin, and supports the proper functioning of the central nervous system. An adequate level of B3 is effective in controlling brain and memory functions, in the treatment of mental disorders and in the proper functioning of sex hormones.

The need for niacin is met from cereals, animal foods and legumes. Fish, chicken, turkey, liver, peanuts, red meat and mushrooms are the leading foods rich in vitamin B3 (ie niacin). Especially whole wheat flour products are rich in niacin.

The niacin, identified by the E375 code, is listed among health-hazardous additives. However, in the food sector, niacin is accepted as an additive for preserving and improving nutritional value and is used to replace nutrients that are lost during processing of foodstuffs.

In the authorized laboratories, niacin (nicotinic acid) determination studies are carried out using High Performance Liquid Chromatography (HPLC) device among chemical tests. The HPLC method is highly sensitive and gives extremely accurate results in the separation of non-volatile or easily degradable compounds at temperature. In these analyzes, the standards published by domestic and foreign organizations and the analysis methods and test criteria accepted worldwide are complied with.