Vitamin B7

Vitamin B7, also known as biotin, was discovered in the early 20th century as well. In the 1920s, researchers found that consuming large amounts of raw egg whites led to a condition called "egg white injury" in animals, characterized by hair loss and dermatitis. This condition was later attributed to a substance in egg whites that interfered with the absorption of a B-vitamin, which was identified as biotin.

In 1936, Hungarian scientist Paul Gyorgy (the same researcher who isolated Vitamin B6) isolated biotin and demonstrated its essential role in various metabolic processes. Biotin is a coenzyme involved in carboxylation reactions, playing a crucial role in the synthesis of fatty acids, amino acids, and glucose.

Both Vitamin B6 and B7, along with other B-complex vitamins, have since been recognized for their vital roles in maintaining health and preventing deficiency-related conditions. They are found in a variety of foods, and deficiencies are relatively uncommon in populations with balanced diets. These vitamins continue to be important subjects of research, with ongoing studies exploring their broader health implications.