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Milk contains trace amounts of nicotinamide riboside (NR) [19,20] and milk [20], shrimp and meat contain trace amounts of NMN [16], but niacin equivalents in animal foods occur mostly as the NAD + and NADP molecules.[21] Digestion of Niacin Equivalents Larger niacin/niacinamide-containing molecules are enzymatically broken down during digestion

This is why the two are often found together in advanced wellness protocols

The adjustment phase, sometimes called "retinization," typically involves two to six weeks of dryness, flaking, and redness as skin adapts to accelerated turnover