Description
Free of: Added sugar, soy, dairy, yeast, gluten, and additives.
What
is Biotin? Biotin,
also called vitamin B7, is one of the B vitamins. It is involved in a wide
range of metabolic processes, both in humans and in other organisms, primarily
related to the utilization of fats, carbohydrates, and amino acids. The name
biotin derives from the Greek word “bios” (to live) and the suffix “-in” (a
general chemical suffix used in organic chemistry).
It
is composed of a ureido ring fused with a tetrahydrothiophene ring. The ureido
ring containing the –N–CO–N– group acts as the carbon dioxide carrier in
carboxylation reactions. A valeric acid substituent is attached to one of the
carbon atoms of the tetrahydrothiophene ring. Biotin is a coenzyme for five
carboxylase enzymes, which are involved in the digestion of carbohydrates,
synthesis of fatty acids, and gluconeogenesis.
History
of Biotin The
discovery of biotin or vitamin B7 occurred in response to research
investigating the cause of what was then called “egg white injury”. It goes
back to the year 1927, when it was observed that rats fed egg white developed
dermatitis and lost hair. This was named as egg white injury. In 1924 three
factors were identified as necessary for the growth of microorganisms. They
were called bios II, vitamin H, and coenzyme R. It soon became clear that all
three were the same water soluble, sulfur containing vitamin – biotin.
The
structure and properties of biotin were established by US and European
investigators between 1940 and 1943. The first chemical synthesis was completed
by Harris and Associated of the Merck Company in 1943.
Natural
Sources of Biotin Biotin can be found in foods such as chicken liver, beef
liver, eggs, salmon, peanuts, and sunflower seeds.

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