What is the old name for vitamin B7?

December 20, 2025 •

3 min read

A deficiency of vitamin B7 was once experimentally induced in rats by feeding them raw egg whites, a condition known as "egg white injury". This surprising discovery played a crucial role in identifying and naming the nutrient, which today is most commonly known as biotin.

Quick Summary

Biotin was previously known by several names, including Vitamin H, coenzyme R, and the "anti-egg white injury factor." It was named Vitamin H by a Hungarian biochemist in the 1930s for its role in hair and skin health.

Key Points

Old Name: Vitamin H is the most prominent old name for vitamin B7.
German Origins: The "H" in Vitamin H stands for the German words for hair (Haar) and skin (Haut).
Other Aliases: Before being standardized, vitamin B7 was also known as coenzyme R and the "anti-egg white injury factor".
Avidin Connection: The term "anti-egg white injury factor" stems from the discovery that raw egg whites contain avidin, a protein that prevents biotin absorption.
Official Name: The official chemical name for vitamin B7 is biotin.

The Original Name: Vitamin H

The most recognized historical name for vitamin B7 is Vitamin H. This name was given by Hungarian biochemist Paul György in the 1930s, deriving the "H" from the German words Haar (hair) and Haut (skin). The naming was based on observations that a deficiency of the vitamin led to hair loss (alopecia) and skin issues in test subjects. The name "Vitamin H" was used until it was recognized that this substance was the same as biotin and coenzyme R, leading to its classification as part of the B-complex vitamins.

The Role of "Egg-White Injury" in Discovery

The identification of biotin and its early names is closely tied to the phenomenon called "egg-white injury". Research in the 1920s showed that diets high in raw egg whites caused toxicity and disease in animals. This was later found to be due to avidin, a protein in raw egg whites that binds strongly to biotin and prevents its absorption, effectively causing a deficiency. Using raw egg whites to induce biotin deficiency helped confirm the vitamin's importance and the symptoms of its absence. Cooking egg whites inactivates avidin and prevents this issue.

Biotin's Many Monikers

Before being standardized as biotin and B7, the molecule was identified independently by various researchers and given different names.

List of Historical Names for Vitamin B7:

Vitamin H: Named by Paul György based on its effects on hair and skin.
Coenzyme R: Identified in yeast studies.
Anti-egg white injury factor: Used to describe the substance that counteracted the effects of raw egg whites.
Bios Factor: Sometimes included as part of a mixture of nutrients needed for yeast growth.

From Historical Mystery to Modern Understanding

Structural analysis helped clarify that these various discoveries and names referred to the same molecule. It was officially named biotin, from the Greek word biotos meaning "life" or "sustenance," and classified as Vitamin B7. This standardization enabled a clearer understanding of its vital roles in metabolism.

Comparison of Biotin's Historical and Modern Context


Aspect	Historical Perspective (1920s-1940s)	Modern Understanding (21st Century)
Primary Name(s)	Vitamin H, Coenzyme R, Anti-egg white injury factor	Biotin, Vitamin B7
Discovery Context	Symptoms of raw egg white-induced deficiency and yeast growth studies	Genetic disorders (biotinidase deficiency) and metabolic pathways
Key Function Highlighted	Supporting healthy hair and skin; preventing "egg white injury"	Cofactor for carboxylase enzymes in metabolism of fats, carbs, and amino acids
Dietary Importance	Identified to prevent deficiency caused by raw egg white consumption	Essential nutrient for metabolic processes; deficiency is rare in healthy individuals
Source Recognition	Found in yeast and isolated from liver and other tissues	Widely available in foods like egg yolks, nuts, seeds, and organ meats

The Function and Sources of Biotin

Biotin's importance extends beyond hair and skin. It serves as a crucial coenzyme for carboxylase enzymes involved in various metabolic processes. These include:

Gluconeogenesis: Producing glucose from non-carbohydrate sources.
Fatty acid synthesis: Creating new fatty acids.
Amino acid metabolism: Processing certain amino acids.

While severe biotin deficiency is uncommon, it can cause neurological symptoms in addition to skin issues. Biotin is found in many foods.

Common Dietary Sources of Biotin:

Cooked eggs (yolk)
Organ meats (liver)
Nuts and seeds
Legumes
Salmon
Mushrooms
Avocados
Sweet potatoes

Consuming large amounts of raw egg whites can interfere with absorption due to avidin, but this is generally not a concern with a balanced diet.

Conclusion

The history of vitamin B7, or biotin, is a narrative of scientific discovery. Names like Vitamin H, coenzyme R, and anti-egg white injury factor each represent different research paths that ultimately identified the same essential molecule. While "Vitamin H" highlighted the visible deficiency symptoms, "biotin" became the official chemical name. This evolution from observing phenomena like "egg white injury" to understanding detailed metabolic roles demonstrates the progressive nature of scientific knowledge. For more on the history of vitamin research, refer to authoritative nutritional science resources.

Frequently Asked Questions

The "egg-white injury" was a condition of dermatitis and hair loss observed in animals fed large amounts of raw egg whites. It is caused by the protein avidin, which binds to biotin and creates a deficiency.

The name biotin comes from the Greek word biotos, which means "life" or "sustenance," reflecting its essential role for metabolic function.

No, the term Vitamin H is considered archaic and is no longer used in standard scientific or medical contexts. The correct designation is now Vitamin B7 or biotin.

Because early deficiency symptoms involved hair loss and skin rashes, biotin has been historically associated with these aesthetic benefits. However, its role in metabolism is far more critical.

While possible with prolonged, excessive consumption of raw egg whites, a true deficiency is extremely rare in people with a balanced diet. Cooking eggs neutralizes the avidin.

As a coenzyme, biotin plays a key role in the metabolism of fats, carbohydrates, and amino acids by assisting carboxylase enzymes.

Good dietary sources of biotin include cooked eggs, organ meats like liver, nuts, seeds, and certain vegetables such as sweet potatoes and cauliflower.