Nicotinic Acid in Foods

McVicar, Robert W.; Berryman, George H.

doi:10.1093/jn/24.3.235

Cited by 14 publications

(5 citation statements)

References 24 publications

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“…Fresh herring has a value ranging from 2.9 to 4.0 mg. per 100 g. (Kringstad and Thoresen, 1940;Bacharach, 1941), and canned kippers 2.8 to 3.4mg. per 100 g. (McVicar and Berryman, 1942;Kringstad and Thoresen, 1940).…”

Section: Proceedings Of the Nutrition Societymentioning

confidence: 98%

“…The flesh of bloaters has also been reported to contain 260 pg. per 100 g. Nicotinic acid has been estimated in both fresh herring flesh and preserved kippers by McVicar and Berryman (1942)) and there is no evidence of any destruction, both foods containing about 3.5 mg. per 100 g. Similar results were reported by Kringstad and Thoresen (1940). Lunde (1938) has shown that vitamin B, is present in smoked fish, such as kippers, sild and brisling, although data are lacking from which one could estimate whether or not partial destruction occurred during the smoking process.…”

Section: Culinary Properties Of Fish 101mentioning

confidence: 99%

“…per 1OOg. (Bacharach,194l), and canned cod 1-7 mg. per 100 g. (McVicar and Berryman, 1942). Fresh herring has a value ranging from 2.9 to 4.0 mg. per 100 g. (Kringstad and Thoresen, 1940;Bacharach, 1941), and canned kippers 2.8 to 3.4mg.…”

Section: Culinary Properties Of Fish 103mentioning

confidence: 99%

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Effect of Processing and Handling on the Composition, Vitamin Content, Keeping Quality and Culinary Properties of Fish

Dryerre¹,

Lovern²

1944

Proc. Nutr. Soc.

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Section: Proceedings Of the Nutrition Societymentioning

confidence: 98%

Section: Culinary Properties Of Fish 101mentioning

confidence: 99%

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Effect of Processing and Handling on the Composition, Vitamin Content, Keeping Quality and Culinary Properties of Fish

Dryerre¹,

Lovern²

1944

Proc. Nutr. Soc.

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“…(i42) and Noll & Jensen (143), while the application to dairy products of more general methods has been reported by several authors. Compilations of data from the literature will be found in (156,157). Finally, Waisman et al (154) and Schaefer et al (155) have published results of biological assays on dogs.…”

Section: Riboflavinmentioning

confidence: 99%

Section D. The Nutritional Value of Milk and Milk Products

Kon

1943

Journal of Dairy Research

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Reviews of the progress of dairy science Thompson (30). Simple rapid methods for the measurement of the yellow colour of milk by means of a 'lactochrometer'(3i) and of carotene in butter fat by visual comparison with potassium bichromate standards (32) have been described. Effern(33) has applied the reaction of Rosenthal & Erdely(34) to the photometric estimation of vitamin A in butter, but the value of this method is not proven and the calculations are open to criticism.In previous reviews (35,36,37) papers dealing with the apparently abnormal behaviour of vitamin A and carotene in butter were discussed, but evidence is now growing that the vitamin A . activity of milk or butter calculated from proper chemical and physical measurements of vitamin A and carotene agrees with results of biological assay (25,38). The recent results of Fraps et al. {39) correcting their earlier findings also point in the same direction, while Shrewsbury & Kraybill(40) now report that carotene dissolved in butter fat devoid of vitamin A activity has the same availability for rats as when dissolved in cotton-seed or maize oil. On the other hand, Koehn(27,28) is still of the opinion that the factor for converting colorimetric readings into international units of vitamin A is appreciably higher for milk than for cod-liver oil.Normally the fat-soluble pigment of milk consists mostly of /? carotene and the ratio of 94 % j8 carotene and 6 % xanthophylls put forward by Gillam(4i) has been generally accepted. It has been known, however, for some time that the exact proportions vary according to the composition of the carotenoids in the fodder of the cow(37). More recent work in which the analysis was done by chromatography instead of by phase separation indicates that even in normal milk the contribution of /3 carotene may be smaller than hitherto believed, while special feeding of the cow may result in the appearance in the milk of much inactive carotenoid. Thus Johnson et al. (42,43) found in the butter of cows receiving molasses lucerne silage only 68 % of the total carotenoids in the form of /} carotene, the rest consisting of xanthophylls, 24 %, and 'acidformed' pigments(44), 8 %. Phosphoric acid lucerne silage yielded 65 % ft carotene and a higher proportion, 12 %, of pigments formed by the action of acid. Even pasture butter had 20 % of xanthophyllic pigments, but artefacts were absent and carotene amounted to 80 % (42,43). Similar values for pasture butters are reported by Thompson et aZ.(45) who also observed that Guernsey cows are less selective than Shorthorns and pass into their milk under comparable conditions a larger proportion of inactive carotenoids. This is doubtless another expression of the known peculiarities of carotenoid metabolism of the Channel Island cattle. There are further examples of these peculiarities. Thus, Gillam & Kon(46) showed that the Shorthorn cow effectively excludes lycopene, an isomer of carotene, from her milk, even when large quantities of it are fed in the form of tomato puree. Under similar...

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“…The following tables of the composition of foods were utilized: Chatfield & Adams (1942), Sherman (1939), Atwater & Bryant (1906), McVicar & Berryman (1942), Grande (1942 Digestive symptoms. The most constant and characteristic symptoms were sensations of burning, heat or pricking of the tongue, which were stated to be accentuated by warm or acid foods.…”

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confidence: 99%

Endemic pellagra in northern Portugal

Monteiro¹,

Coutinho²,

Janz³

et al. 1946

Epidemiol. Infect.

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1. A clinical and biochemical study of a group of thirty patients from northern Portugal shows that they were suffering from a mild form of pellagra with no signs of severe malnutrition or of associated deficiencies except dental abrasion caries and pyorrhoea.2. The diet of these patients in most respects was chemically satisfactory. Apart from a very low consumption of animal protein the gross intake of calories, total protein minerals and vitamins, including nicotinic acid, was satisfactory.3. Since the syndrome was completely cured by nicotinic acid, it is suggested that the main characteristic of a diet on which pellagra is likely to develop is not a shortage of nicotinic acid, but a lack of high-grade protein.4. A maize diet, satisfactory so far as calories and total protein are concerned, may produce pellagra because maize proteins are short of certain essential amino-acids. Other cereal diets may also produce pellagra if the general level of nutrition is very low.5. The syndrome may be cured either by very large doses of nicotinic acid without change of diet or by moderate doses accompanied by abundant animal protein.

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Nicotinic Acid in Foods

Cited by 14 publications

References 24 publications

Effect of Processing and Handling on the Composition, Vitamin Content, Keeping Quality and Culinary Properties of Fish

Effect of Processing and Handling on the Composition, Vitamin Content, Keeping Quality and Culinary Properties of Fish

Section D. The Nutritional Value of Milk and Milk Products

Endemic pellagra in northern Portugal

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