A protein found in egg white which combines with the vitamin biotin in the intestine thus making it unavailable to the body; cooking will inactivate the avidin.
A proteinlike substance isolated from egg white; an antagonist of biotin.
A glycoprotein found in raw egg white that binds biotin rendering this vitamin unavailable to the consumer. If the egg is cooked, the avidin is denatured and no longer binds biotin. Avidin is an antinutrient.
A protein in egg whites that binds biotin and inhibits its absorption. Avidin is destroyed by cooking.
A protein found in egg whites that has the ability to bind with biotin, thereby making it inaccessible for absorption in the body. When large amounts of raw egg whites are consumed, this binding action can lead to a deficiency in biotin, an essential vitamin. This effect highlights the importance of understanding the nutritional interactions in foods, as excessive intake of raw egg whites can inadvertently disrupt the balance of vital nutrients, such as biotin, in the body.