D-Biotin (Vitamin H/B7)

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Vitamin B7, also called biotin or vitamin H, also belongs to the group of B vitamins. Biotin plays an important role in metabolic processes, like the other B vitamins also. It helps in the synthesis of glucose and facilitates cell growth and cell division, and it also helps in the decomposition of amino and fatty acids. As a cofactor, biotin activates enzymatic reactions which have a pivotal importance in metabolism. It is important for glucose formation and the metabolism of cholesterol, fat and carbohydrates. It plays a role in the nervous system during the synthesis of acetylcholine. Biotin is also included among the “beauty vitamins” because it promotes the growth of firm fingernails and ensures healthy hair.

Vitamin B7 is contained in many foodstuffs. For instance, it is found in liver, egg yolk, brain, rice, oat flakes, wheat germs, nuts, button mushrooms and soybeans. But tomatoes, spinach, potatoes, fish and cereals also contribute towards the supply of biotin.

It is not known that an excessive intake of biotin has harmful consequences. For instance, a biotin deficiency can arise through the daily consumption of large quantities of raw eggs. The egg white contains a compound (avidin) which neutralises the vitamin activity of biotin. Avidin loses this capability as soon as the egg is heated.

But there is also a congenital disorder in which biotinidase, an essential enzyme for the release of biotin from foodstuffs, is lacking. This already leads to a deficiency among infants, and has to be treated lifelong through additional doses of biotin.

Hair loss, skin changes as well as nervous disorders are possibly attributable to a biotin deficiency. Antibiotics can disturb the intestinal flora with more long-term intake.

Good sources of biotin are wholemeal bread, wholemeal noodles, brown rice, oat flakes, eggs, milk, innards, lentils, soybeans, wheat germs, yeast, nuts and button mushrooms. The cooking losses amount to less than 20 per cent, since biotin is relatively heat-stable.