1. A protein found in egg white that binds tightly to biotin (vitamin B7) and prevents its absorption in the body.
Usage: biochemistry; nutrition

Examples

• Avidin in raw egg whites can interfere with biotin absorption if consumed in large quantities.
• Cooking eggs denatures avidin, making the biotin in eggs more available to the body.
• Scientists use avidin-biotin complexes in laboratory assays and medical diagnostics.
• The strong binding between avidin and biotin makes it useful in molecular biology research.
• Consuming excessive raw eggs may lead to biotin deficiency due to avidin content.