av·i·din ( v  -dn)n. A protein, found in uncooked egg white, that binds to and inactivates biotin and which, when present in abundance, can result in a deficiency of biotin. |
avidin,
a glycoprotein in raw egg white that interacts with biotin to make it unavailable to the body. Cooking destroys avidin.
avidin (av´idin),
n a glycoprotein in nondenatured egg whites (raw) that binds biotin and prevents its absorption, causing biotin depletion.
avidin
a constituent of normal eggs which inhibits the absorption of biotin. The feeding of large quantities of raw egg whites causes dermatitis, alopecia and cracked hooves in pigs and heavy mortality in mink.
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