“…Only a small part (about 25–30%) of these bound forms is bioavailable and may be hydrolyzed by gastric acid [ 424 , 442 , 444 , 465 , 478 , 479 , 480 , 481 ]. The bioavailability of esterified bound forms of niacin can be substantially improved by treatment of the food with alkali to hydrolyze ester bonds [ 22 , 415 , 442 , 444 , 478 , 482 , 483 , 484 , 485 , 486 ]. Nixtamalization is thermo-alkaline processing of maize kernels, which improves technological, nutritional, and sensory characteristics of maize, as well as significantly reduces mycotoxins.…”