Ostrovit Biotin Plus

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Source of valuable ingredients - one serving of the dietary supplement provides the body with 2500 of biotin, 15 mg of zinc, 100 μg of selenium and 800 μg of folic acid.
1 serving = 1 tablet.
Efficiency - the product package contains 100 servings of a dietary supplement, which is enough for more than three months of regular supplementation.
Convenient form - the preparation available in the form of easy-to-swallow tablets allows trouble-free supplementation.

OstroVit Biotin Plus - source of valuable substances

Biotin (vitamin B7) - a heterocyclic, chemical compound, classified as water-soluble B vitamins. Biotin is also sometimes called to as vitamin B7 or vitamin H. It is an ingredient that can be found in both animal and vegetable food - source of biotin can be included offal and fish, as well as nuts and seeds. Small amounts of the compound can also be naturally produced in the human body as a result of the action of bacterial flora inhabiting the human digestive tract.

Zinc - a chemical element with the symbol Zn. It is a mineral component, classified as a micronutrient, which in the human body occurs primarily in skeletal muscles and bones, and in a smaller amount also in the brain, pancreas or liver. It is a substance that can be found in many different foods, and the main sources of zinc are red meat, poultry, legumes, nuts and cereal products.

Selenium - a chemical element with the symbol Se. It is a mineral component, classified as a micronutrient, which can be found primarily in high-protein products, among others, in offal, eggs or fish. A valuable source of the element are also Brazil nuts, as well as seafood. Selenium can occur in a variety of chemical forms. The best form of the compound, which is distinguished by excellent bioavailability, is considered as selenomethionine, which was also used in OstroVit preparation.

Folic acid - an chemical compound classified as a water-soluble B vitamins. It is a substance that is also often called to as vitamin B9. Folic acid was first isolated from spinach leaves, but the source of the compound are various dark green vegetables, such as kale, Brussels sprouts or parsley, as well as legumes, cereal products or offal.