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C. M. Ward and V. C. Trenerry, “The Determination of Niacin in Cereals, Meat and Selected Foods by Capillary Electrophoresis and High Performance Liquid Chromatography,” Food Chemistry, Vol. 60, No. 4, 1997, pp. 667674. doi:10.1016/S0308-8146(97)00022-8

has been cited by the following article:

• TITLE: Content of Genome-Protective Micronutrients in Selected Fresh and Processed Foods in the Australian State of Victoria

  AUTHORS: Chakra Wijesundera, Christine Margetts, Peter Roupas, Michael Fenech

  KEYWORDS: Micronutrients; Genome Stability; DNA Damage; Food; Cancer; Aging; Calcium; β-Carotene; Folic Acid; Niacin; Retinol; Selenium; Vitamin B12; Vitamin E; Zinc

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.2, February 27, 2012

  ABSTRACT: Maintenance of genome stability by preventing DNA damage is crucially important for counteracting carcinogenesis and age-associated diseases. The levels of niacin, vitamin E, vitamin B12, folate, β-carotene, retinol, magnesium, calcium, selenium and zinc, which are key micronutrients considered to be important in the prevention of genome damage, were measured in a range of fresh and processed foods available to consumers in the state of Victoria, Australia. Some of the richest dietary sources of the micronutrients, expressed as a percentage of the (Australian) recommended dietary (daily) intake for adults per 100 g of food, were: wheat germ oil (vitamin E, 1400%); oyster (vitamin B12, 2666%); rice bran (niacin, 296% and magnesium, 212%); chicken liver (folate, 354%); beef liver (retinol, 1777%); golden sweet potato (β-carotene); brazil nuts (selenium, 404%); wheat bran (zinc, 575%); skim milk powder (calcium, 116%). The data will be useful for formulating dietary guidelines for micronutrient intake as well as for formulating functional foods enriched in key micronutrients.