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High strength. This vitamin was first isolated from egg yolk in 1935 and is found in a variety of combined forms in both animal and plant tissues. In the animal it is stored in the liver. Biotin is readily produced by intestinal bacteria although antibiotics and other medications have been shown to affect the bacterial production of this vitamin. The co-enzyme properties of biotin are involved in the processes by which carbohydrate and protein is metabolized for energy release and to take part in the production of prostaglandins from essential fatty acids.
