Theme XIII: Vitamins
Vitamin H. Description, chemical formula, role and characteristics. Sources of Vitamin H.
Vitamin H is involved in the release of energy from carbohydrates and in the formation of fatty acids. Biotin is involved in intermediary metabolism of the reactions of carbon dioxide fixation by transferring the carboxylic group to the molecular receptor. It acts similarly in decarboxylation reactions. It also participates in the reactions of deamination of amino acids and the synthesis of oleic acid.
A certain amount of vitamin H is synthesized by the intestinal bacteria. Raw eggs contain a protein called avidin, which prevents intestinal absorption of biotin.
Sources of vitamin H are cereals, vegetables, milk and liver.
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