(vitamin H, coenzyme R, vitamin B7, Bios II R)

Mr. Koegel received compound from raw egg yolk in crystalline form in 1935 and he called it the growth factor for yeast cells. It was found that this compound improves phisiological conditions in pathological changes in the skin of rats to which were given food with large quantities of raw eggs. This compound was called biotin (from the Greek word bios, which means life), or vitamin H.

In the whites of the egg is a protein avidin, which binds biotin strongly inhibit the absorption of this vitamin in the intestine, but in cooking egg avidin is degraded.