The role of vitamin H and its food source

It is a colorless long needle-like crystal with a parallel ring combining urea and thiophene, and a pentanoic acid side chain. It can be soluble in hot water and is insoluble in organic solvents. It is quite stable at ordinary temperatures, but high temperatures and oxidants can make it lose its activity.

It is found in liver, egg yolks, milk, yeast and other foods. The combination of biotin and enzymes is involved in the fixation and carboxylation of carbon dioxide in the body, and is involved in important metabolic processes in the body such as the carboxylation of pyruvate to oxaloacetate, the carbonylation of acetyl-CoA to malonyl-CoA and other sugar and fat metabolism. Related to the main biochemical reactions. It is also a growth factor for certain microorganisms, and a very small amount of 0.005 micrograms can cause the bacteria to grow under test. For example, Alternaria requires extremely small amounts of biotin to grow. The human body needs about 100 - 300 micrograms per day.

There is an anti-biotin protein in raw egg white that can combine with biotin, and the combined biotin cannot be absorbed by the digestive tract; resulting in a lack of biotin in the animal body, resulting in loss of appetite, glossitis, dandruff dermatitis, hair removal, etc. However, no cases of biotin deficiency have been seen in humans, probably because in addition to food sources, intestinal bacteria can also synthesize biotin. Vitamin H can prevent white hair and hair loss and maintain skin health. If biotin is used together with vitamins A, B2, B6, and niacin and vitamin B3, it complements each other and has a better effect. Biotin is found in milk, beef liver, egg yolks, animal kidneys, fruits, and brown rice. Vitamin H is usually contained in B complex and multivitamin preparations. (Editor in charge: Tian Tian)