NICOTINIC ACID (nIACIN) 



62. H. F. Fraser, N. H. Topping and W. H. Sebrell, U.S. Puhl. Health 



Rep., 1938, 53, 1836. 



63. H. Isbell, J. G. Wooley, R. E. Butler and W. H. Sebrell, J. Biol. 



Chem., 1941, 139, 499. 



64. M. Landy and D. M. Dicken, /. Lab. Clin. Med., 1942, 27, 1086. 



65. B. C. Johnson, /. Biol. Chem., 1945, 159, 227. 



66. W. L. Williams, ibid., 1946, 166, 397. 



67. N. G. Heatley, Biochem. J., 1944, 38, 61. 



68. S. A. Price, Nature, 1948, 161, 20. 



68a. B. E. Volcani and E. E. Snell, Proc. Soc. Exp. Biol. Med., 1948, 

 67, 511. 



69. O. Warburg and W. Christian, Biochem. Z., 1936, 287, 291. 



70. B. J. Jandorf, F. W. Klemperer and A. B. Hastings. /. Biol. 



Chem., 1941, 138, 311. 



71. D. E. Green and J. Brosteaux, Biochem. J., 1936, 30, 1489. 



72. A. LwofE and M. Lwoff, Proc. Roy. Soc. B., 1937, 122, 352, 360 ; 



Compt. rend., 1936, 203, 520. 



73. H. I. Kohn, Biochem. J., 1938, 32, 2075. 



74. R. W. Vilter, S. P. Vilter and T. D. Spies, /. Amer. Med. Assoc, 



1939, 112, 420. 



75. K. Myrback, Z. physiol. Chem., 1928, 177, 158. 



76. A. E. Axelrod and C. A. Elvehjem, /. Biol. Chem., 1939, 131, 77. 



77. N. Levitas, J. Robinson, F. Rosen, J. W. Huff and W. A. Perlzweig, 



ibid., 1947, 167, 169. 



78. J. Robinson, N. Levitas, F. Rosen and W. A. Perlzweig, ibid., 1947, 



170, 653. 



6. OCCURRENCE OF NICOTINIC ACID 

 IN FOODSTUFFS 



Nicotinic acid is widely distributed in foodstuffs and the values 

 obtained by various workers have been tabulated by A. L. Bacharach ^ 

 and R. W. Mc Vicar and G. H. Berryman.^ The following summary is 

 based on these tables but is supplemented by more recent informa- 

 tion. The earlier references given in these two reviews have been 

 omitted. In many instances, the higher and lower values recorded 

 have been obtained by different methods of assay, some of which 

 might not now be regarded as satisfactory. 



Wheat bread (brown) contains i-2 ; wheat flour (wholemeal), 3-1 

 to 57 ; ^ and wheat flour (white), 0-9 to i-i mg. per 100 g. 



Barley contains 2-5 to 3-0 ; maize (white), 07 to 1-5 ; maize 

 (yellow), 1-2 to 3-0;^ millet, o-6 to 3-1;^ oats, i-o to i-i ; rice 

 (unpolished), 6-o ; rice (milled), i-6 to 3-2 ; rice (parboiled), 2-8 to 

 4-0 ; rice polishings, 8-8 to 28 ; ^ rye (whole), 1-3 ; wheat (whole), 

 4'0 to 5-3 ; wheat germ, 27 to g-i ; wheat bran, 5-0 ; sorghum, 2-0 

 to 7*9 mg. per 100 g. 



232 



