Observations placeholder
Coffee and niacin
Identifier
005615
Type of Spiritual Experience
Background
Niacin, also known as nicotinic acid, is an organic compound and a form of vitamin B3, an essential human nutrient.
A description of the experience
Adv Exp Med Biol. 1991;289:49-59. Synthesis and availability of niacin in roasted coffee.
Adrian J, Frangne R. Chaire de Biochimie industrielle et agro-alimentaire, Conservatoire National des Arts et Métiers, Paris, France.
The coffee bean contains about 1% of trigonelline that is demethylated at temperatures approaching 200 degrees C; it is partially converted into nicotinic acid. This operation is mainly proportional to the severity of dry heat treatment; various other physico-chemical factors also influence the synthesis of niacin during the roasting. The niacin content of weakly roasted commercial coffee is about 10 mg/100 g (American coffee) and it reaches 40 mg in heavy roasted coffees, i.e. Italian coffee. Caffeine-free coffee is lower in niacin than the corresponding raw coffee. The drinking retains 85% of the niacin formed during roasting; it is totally available for the organism and can constitute a noticeable part of the daily supply in niacin.
PMID: 1897406