Abstract
IT has been observed that extracts from cereals give low values for nicotinic acid if analysed chemically without a previous digestion with alkali. After digestion with weak alkali, however, the apparent content of nicotinic acid is increased. The increase could be attributed either to the presence of some non-specific ‘chromogen’ or to a bound form of nicotinic acid present in cereals1. This finding has been confirmed by various workers2–7, both by chemical and microbiological techniques. Krehl and Strong6 produced evidence that the nicotinic acid was present in a bound form and called it the ‘precursor’ of nicotinic acid.
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References
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CHAUDHURI, D., KODICEK, E. Purification of a Precursor of Nicotinic Acid from Wheat Bran. Nature 165, 1022–1023 (1950). https://doi.org/10.1038/1651022a0
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DOI: https://doi.org/10.1038/1651022a0
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