About Vitamin H !

Vitamin H is also called called Biotin.Vitamin H is the rare used name of biotin.Vitamin H  is very essential component of the body.Vitamin H is water soluble vitamin or coenzyme R is a water soluble B-vitamin.Vitamin H is involved in the production of energy.Availabilty in supplement form and found naturally in a number of foods.Vitamin H is essential for the formation of fatty acids and blood sugar(glucose).It helps in the metabolism of carbohydrates,fats and proteins as well.It influence the cell growth and amino acids. These amino acids take part in the protein synthesis. It aids in maintenance of blood glucose level.Vitamin H is usually recommended as to strengthen the hair and nails.Its is also used in the many cosmetic products for the hair and nails.

Source of vitamin H:The following are the sources of vitamin H :

  • Egg yolk
  • Leafy green vegetables
  • Liver Peanuts
  • Synthesis of vitamin H is by intestinal bacteria
  • Yeast and cheese
  • Beaf
  • Avocado and cauliflower
  • Salmon

Chemistry of vitamin H:Vitamin H has an unusual structure.Vitamin H is a heterocyclic monocarboxylic acid,it is sulphur containing water soluble B-vitamin.Biotin is chemically Hexahydro-2- oxo-1-thieno-3,4 imidazole-valeric acid.Two forms with essentially identical biological activities a-Biotin and beta biotin differing only in the nature of side chains.Vitamin H is composed of ureido ring which is fused with the tetrahydrothiophene ring.

Vitamin H is soluble in dilute alkali and hot water and particularly insoluble in organic solvents.

In natural products it occurs mainly in bound form.One of the simple biotin compounds isolated is biocytin which can be hydrolysed by an enzyme known as biotinidase.

Vitamin H is stable at room temperature and it is not destroyed by cooking.

Biochemical Role of vitamin H: Vitamin H is required as a coenzyme by carboxylases and is important in several reaction involving carbon dioxide fixation.

  • Carboxylation of pyruvate forming oxaloacetate with the pyruvate carboxylase enzymes.
  • For the conversion of propionic acid to succinaic acid via methyl malony CoA with the enzyme propoinyl CoA carboxylase.
  • In the conversion of actyl CoA is malonyl CoA with the enzyme acetyl CoA carboxylase.
  • In trans carboxylation reation i.e in the catabolism of branched chain amino acids.
  • Deficiency of vitamin H: Vitamin H deficiency is not generally seen as it can be synthesize by the intestinal Flora.Consumption of raw-egg white, however can produce neurological abnormalities by inhibition of absorption of vitamin H.Deficiency may cause mild dermatitis, nausea,loss of appetite, muscular pain,alopecia,decrease growth ,perosis and faty liver.The vitamin H deficiency is  The needed amount of vitamin H is small and there are a lot of foods which contain vitamin H.Intestinal bacteria also synthesis vitamin H so which is then absorbed by the host animals.The deficiency of vitamin H is due to inadequate diet or may be due to inherited one or more genetic disorders that are effecting biotin metabolism.Biotinidase deficiency is not due to inadequate vitamin H but due to the deficiency of enzymes that process it.Biotinidase basically catalyzes the cleaveage of biotin.Daily requirement of vitamin H is 150 to 300 ug per day for man Rapid Tone.

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