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Biotin is a group of vitamins also known as Vitamin H, Vitamin B7, Coenzyme R, and others. Biotin is a water-soluble vitamin that is relatively heat-stable and is generally not lost through cooking. Biotin is a coenzyme of many carboxylases in the body, and plays an important role in the metabolism of carbohydrates, fats, proteins and nucleic acids. Under normal circumstances, adults on a balanced diet are generally not deficient in biotin. Anti-biotin proteins in raw egg whites can affect the absorption of biotin. After the egg whites are cooked, the anti-biotin proteins are destroyed, and the biotin can be re-utilised and absorbed.