One of the mysteries of the English language finally explained.
A protein found in raw egg white, which combines with biotin and hinders its absorption.
- ‘The latter is due to the affinity of the egg white protein, avidin, for biotin preventing intestinal absorption of the biotin.’
- ‘The endogeneous biotin was blocked by adding an excess amount of avidin followed by washing and addition of free biotin.’
- ‘The reactivity could be weakened by pretreatment with avidin and biotin.’
- ‘By cooking eggs, for example, you detoxify avidin, an egg-white protein that destroys biotin.’
- ‘Groundwater, too, is protected from contamination because avidin is a biodegradable protein.’
1940s: from avid + -in.
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