Biotin benefits the fat manufacture process

Like many of the other B vitamins, biotin benefits are observed in the intermediary metabolism of carbohydrates, energy and fats. It is of central importance in lipogenesis (fat manufacture), gluconeogenesis (glycogen manufacture) and branched chain amino acid metabolism.

Biotin is the eighth and final true B vitamin that was first discovered as the factor that protected against the toxicity of raw egg whites. Subsequently, a biotin-binding factor was found in egg white, the effect of which was overcome by adding biotin to the diet.

Biotin deficiency is rare in human adults except in those who have consumed large amounts of raw eggs. The symptoms then show themselves as fine scaly Dermatitis and hair loss. More extreme experimental depletion of biotin leads to anorexia, nausea, depression and hallucinations. All these symptoms are reversible with biotin benefits through injection.

Biotin deficiency is more common in babies and leads to the Skin conditions seborrhoeic Dermatitis and desquamating erythroderma (Leiner’s disease).

Biotin benefits through supplementation

Biotin may give relief to those with seborrhoeic Dermatitis and Leiner’s disease. Biotin supplements are sometimes recommended to Candida albicans sufferers because it is thought that biotin may prevent Candida from changing into its invasive fungal form. Biotin has also been shown to be of value in the treatment of brittle fingernails, Acne, hair fragility and alopecia.

Recommended intake for optimal biotin benefits

Upper safe level for daily supplementation = 0.5mg; Recommended Daily Allowance = 0.15mg. Biotin has been administered to infants in dosages of up to 40 mg without side effects, and is regarded as a perfectly safe vitamin even at extremely high levels.

Biotin benefits in fresh food

Food (mg/100g)

  • Brewer’s yeast 0.08
  • Pig’s kidney 0.032
  • Yeast extract 0.027
  • Pig’s liver 0.027
  • Wheat bran 0.014
  • Eggs, cooked (each) 0.012
  • Wheatgerm 0.012
  • Chicken 0.010
  • Bread, wholemeal 0.006
  • Lamb 0.006
  • Fish, fatty 0.005
  • Carrots 0.003
  • Cheese 0.002
  • Milk 0.002

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