whomever wrote the article was already predisposed to dismiss the research

Those who drank more than six cups of tea a day cut their risk of heart disease by a third, the study of 40,000 people found.

Niacin was first described by Hugo Weidel in 1873 in his studies of nicotine.[5] The original preparation remains useful: The oxidation of nicotine using nitric acid.[6] Niacin was extracted from livers by Conrad Elvehjem who later identified the active ingredient, then referred to as the "pellagra-preventing factor" and the "anti-blacktongue factor."[7] When the biological significance of nicotinic acid was realized, it was thought appropriate to choose a name to dissociate it from nicotine, to avoid the perception that vitamins or niacin-rich food contains nicotine, or that cigarettes contain vitamins. The resulting name 'niacin' was derived from nicotinic acid + vitamin.