Biotin is a water soluble vitamin that is generally classified in the B complex group.
Biotin is reported to be coenzyme in the synthesize of aspartic acid, which plays a part in a deaminase system and in other processes involving the fixation of carbon dioxide.
Biotin concentration in plasma are small relative those of other water soluble vitamins. Most biotin in plasma is free, dissolved in the aqueous phase of plasma.
Deficiency of this compound is unusual, but can be demonstrated by the feeding of raw egg white, which contains the substance, avidin, which ties up biotin.
Because some anticonvulsant drugs breakdown biotin, people who take then for long periods also risk a deficiency.
Infants born with biotinidase deficiency suffer from a rare genetic defect that leads to biotin depletion.
Deficiency of biotin cause scaling skin, skin lesions, and a deterioration of nerve fibers.
Due to production of biotin by the microbial flora of the intestine, the requirement for this compound is not known.
The deficiency also can delay growth and development.
Biotin is widely distributed in foods and feedstuff, but mostly in very low concentration.
Liver is an excellent source of biotin, and peanuts, peas, beans and whole cooked eggs are good sources.
Most fruits and meats rank as poor source.
Biotin
Instant noodles, touted as one of the most remarkable culinary inventions,
belie their age-old origins. These noodles, steeped in centuries of
tradition, h...
