D-Biotin, also known as Vitamin H. It is composed of a ureido ring fused with a tetrahydrothiophene ring. D-Biotin is necessary for cell growth, the production of fatty acids, and the metabolism of fats and amino acids. D-Biotin not only assists in various metabolic reactions but also helps to transfer carbon dioxide. D-Biotin may also be helpful in maintaining a steady blood sugar level.
D-Biotin is consumed from a wide range of food sources in the diet, however there are few particularly rich sources. D-Biotin is also available from supplements. D-Biotin is also called vitamin H or vitamin B7. The frequency of marginal D-Biotin status is not known, but the incidence of low circulating D-Biotin levels in alcoholics has been found to be much greater than in the general population.
D-Biotin, when taken in the recommended dosage, typically around 10 mg per day, has seen no adverse side effects. D-Biotin absorption and effectiveness can be decreased when combined with various drugs such as antibiotics and anticonvulsants . The member of the B-vitamin family, often referred to as B7, is available in small amounts in a variety of foods, although the highest quantities can be found in brewer's yeast, egg yolk, liver, kidney, pancreas, milk, soya, and barley.
Food additives are important in the processed food world that we live in today. They are used to make a food look more appealing, i.e. wax to apple to make it shinier; or they extend the products shelf life such as sulphur dioxide in meat products such as sausages which limit microbial growth.
Others: DL-Malic Acid DL-Tartaric Acid
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