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HiBiotin® - 90 Capsules Default Category Allergy Research Group
HiBiotin® - 90 Capsules Default Category Allergy Research Group
HiBiotin® - 90 Capsules Default Category Allergy Research Group

    HiBiotin® - 90 Capsules



    Allergy Research Group HiBiotin®

    High-dose biotin. Biotin is an essential coenzyme for a variety of carboxylation reactions, including the activation of acetylCoA carboxylase, a crucial enzyme in the normal, healthy synthesis of myelin.*


    Serving Size: 1 Capsule Amount Per Serving
    Biotin 100 mg

    Other Ingredients: Hydroxypropyl methylcellulose, microcrystalline cellulose, Nu-MAG® (rice extract, rice hulls, gum arabic, sunflower oil).

    Suggested Use

    As a dietary supplement, 1 capsule one to three times daily with meals, or as directed by a healthcare practitioner.

    More Info

    Both long-standing anecdotal evidence and preliminary scientific evidence show that biotin plays a role in supporting the health of the hair, skin, and nails.* Combined with nutritional chromium, biotin may support normal, healthy blood sugar levels.*

    Biotin is one of the B vitamins, which are specific water-soluble nutrients essential for human health. The B vitamins are grouped together more because of history rather than because of functional relevance. Biotin has had many other names, including vitamin B7, vitamin H, and ‘W Factor’.

    Biotin was discovered in 1927. The absence of an essential metabolite was detected in experiments, when mice became sickened by a diet containing significant amounts of raw egg white and were restored when other foods were given, including egg yolk, milk, and bananas. Shortly thereafter, biotin was isolated and characterized. Fifteen years later, biotin was determined to be an essential nutrient in human nutrition when humans were made deficient in it, again using raw egg white, and then restored with the administration of biotin.

    Egg white causes biotin deficiency because it contains the protein avidin, which binds avidly to biotin, preventing absorption. When the egg white is cooked, the avidin is denatured, and it can no longer bind biotin