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Ingredient:

Niacin (from baker’s yeast)

Niacin is a water-soluble vitamin, also known as vitamin B3 or nicotinamide. Niacin is a precursor to the most central electron carrier substances in living cells, nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP), thus functioning in many metabolic pathways 1. Foods that contain niacin include beans, liver, fish, poultry and cereal grains.
  The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 20 mg niacin for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
  Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 2.

This ingredient can be found in the following products in United States:

References

  1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
  2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.