Also called riboflavin, an essential water-soluble vitamin that functions as coenzyme in redox reactions. Deficiency causes ariboflavinosis.
Optional listing on nutrient label unless added as a nutrient supplement. Slightly soluble in water, very bitter taste, and very soluble in alkali. Essential for many enzymatic reactions in the body and control of certain body functions. Symptoms of deficiency are corneal vascularization, cloudiness, ulceration, cataracts, hotolphobia, dimness of vision, burning and itching of the eyes, impairment of visual acuity, congestion of the sclera, and abnormal pigmentation of the iris. The skin may show atrophy of the epidermis.
A vitamin found in eggs, liver, green vegetables, milk and yeast.
A vitamin needed for energy production, It also plays an antioxidant role and is found in offal as well as almonds, mushrooms and whole grains. Vitamin B2 is also called riboflavin.
A vitamin that is important in obtaining energy for the body from carbohydrates and proteins. Vitamin B2 is commonly found in leafy vegetables, enriched and whole-grain breads, liver, lean meats, eggs, milk, and cheese. Symptoms of vitamin B2 deficiency are lip sores and cracks and dim vision. No problems of overconsumption are known, because the vitamin is water-soluble, and so any excess is excreted in urine.
One of the water-soluble B vitamins was synthesized in 1935 and is necessary for converting energy nutrients into energy needed by the body, and it contributes to healthy skin. A deficiency of children affects growth, results in the eyes becoming sensitive to light, and may impair vision assists in the metabolism of carbohydrates, amino acids, and fats.
An essential vitamin of the B family. Serves as a coenzyme (FAD, FMN) in reactions where hydrogen ions are transferred. Riboflavin is a yellow-orange crystalline substance frequently associated with flavoproteins. As a solid it is red-orange in color. In solution the color changes to a greenish yellow. In solution it is quite labile. Milk loses 33% of its riboflavin activity in 1 hour of sunlight. In solution, riboflavin is easily destroyed by light and must be protected at all times from exposure. Riboflavin fluoresces due to a shifting of bonds in the isoalloxazine ring. The fluorescence is due to the presence of a free 3-imino group. If substitutions are made for this group, there is no fluorescence. Fluorescence is pH-dependent and is best between pH 4-8 max at 556 mU.
Riboflavin also known as vitamin B2, is a water-soluble vitamin that functions in oxidation-reduction reactions in either the reduced or oxidized form of flavin mononucleotide (FMN) or flavin adenine dinucleotide (FAD). Riboflavin is particularly important in biochemical reactions that allow the production of energy from food. Metabolic pathways that require riboflavin include beta-oxidation, the pyruvate dehydrogenase complex, Krebs cycle, and the electron transport system. Foods rich in riboflavin include meat, fish, poultry, dairy products, whole and enriched grains, and leafy, green vegetables.
Water-soluble vitamin, one of the B- complex group, important as a coenzyme in metabolic processes.
A vitamin of the B complex that is a constituent of the coenzymes FAD (flavine adenine dinucleotide) and FMN (flavine mononucleotide) Riboflavin is therefore important in tissue respiration. A deficiency of riboflavin causes a condition known as ariboflavinosis, which is not usually serious. Goog sources of riboflavin are liver, milk, and eggs. The recommended daily intake for an adult is 1.7 mg.
The British Pharmacopoeia name for what used to be known as vitamin B2. Deficiency in the diet is thought to cause inflammation of the substance of the cornea, sores on the lips, especially at the angles of the mouth, and dermatitis.