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n. a vitamin of the B complex that is essential for the metabolism of fat, being involved in fatty acid synthesis and gluconeogenesis. A biotin deficiency is extremely rare in humans; it can be induced by eating large quantities of raw egg white, which contains a protein – avidin – that combines with biotin, making it unavailable to the body. Rich sources of the vitamin are egg yolk and liver.

Subjects: Medicine and Health — Science and Mathematics.

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