It has. Vitamin B3 is not found free in the human body. It turns into niacin and niacinamide in the human body and intestines. It is very common in human tissues and plants. Like other B vitamins, some grains are abundant. Vitamin B3 is found in foods such as wheat, bulgur, rice, beans, chickpeas, lentils, some green vegetables, and animal foods. According to standards in adult people nicotinamide requirement is between 15-25 mg.

Nicotinamide and nicotinic acid are mixed into the blood after absorption in the small intestine. The need for niacin increases when metabolism is accelerated. Addition of niacin to flour is a legal obligation in America. Niacin is generally added to foods for nutritional purposes. Niacin is also used in meats to prevent color changes during storage.

Niacin (nicotinic acid), along with its amide, niacinamide (nicotinamide), shows a vitamin effect. Niacin and niacinamide can convert to each other in the body.

The amount of niacin is abundant in poultry and offal meats. It is limited in green leafy vegetables and cereals. In this respect, whole wheat is at the forefront among floury cereals. Milk, dairy products, eggs and seafood are also rich in this respect.

In the meantime, the risk of developing Alzheimer's disease is very low in people with normal levels of niacin and niacinamide consumption.

In the authorized laboratories, niacinamide (nicotinamide) determination studies are performed by using High Performance Liquid Chromatography (HPLC) device among chemical tests. The HPLC method is very sensitive and gives precise results in the separation of non-volatile or easily degradable compounds at temperature. In these analyzes, standards, analysis methods and test criteria published by domestic and foreign organizations are followed and reliable and impartial service is provided in laboratories.