Riboflavin – vitamin B2 is water soluble. It is one of the essential vitamins, is obtained by the human organism from the diet through small intestine absorption or alternatively, from indigenous bacteria which colonize large intestine.
This vitamin makes up a part of enzyme systems involved in the oxidation and reduction of different materials in the body.
Riboflavin is delivered in form of free vitamin or as its coenzyme, i.e. flavins mononucleotide and adenine dinucleotide, which occurs mainly as a prosthetic group of flavorproteins.
Riboflavin deficiency signs and symptoms had been observed in humans consuming nutritionally poor diet and under experimental conditions. It may result in vision impairment, sealing of the skin, and lesions on mucous tissue. Neuritis is another deficiency effect.
A primary deficiency of dietary riboflavin had wide implication for other vitamin, as flavin coenzymes are involves in the metabolism of folic acid, pyridoxine, vitamin K, niacin and vitamin D.
The minimum intake of riboflavin for an adult is about 2.0mg per day.
The liver and kidney of pork, beef, and lamb are excellent sources of riboflavin, and the heart of these animals is a good source. Fair amounts of riboflavin are found in the muscular tissues of pork, beef, and lamb, while more is found in veal.
Vitamin B of Riboflavin
