BIOTIN – or vitamin H, is a molecule with two rings, one thiophenic and one imidazole, with a side chain of valeriatric acid. Vitamin H can be present both in free form (as in milk and vegetables). Protein-bound form in dietary articles (mainly in yeast and meat). Theoretically, the unbound version has a higher bioavailability, which makes our body better able to cope with its use. Yeast, liver, mushrooms, soy flour and cauliflower are some of the best food sources of vitamin H. Biotin can withstand high temperatures without losing its functionality. Therefore, cooking or any other type of heat treatment does not threaten its durability. Vitamin deficiency causes a person to develop symptoms that include loss of appetite, dry skin and elevated cholesterol. Vitamin B7 usually comes in the form of a b-complex.

Dosage: 20-100 mcg