Riboflavin

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Riboflavin


Systematic name
Chemical formula	C₁₇H₂₀N₄O₆
Molecular mass	376.369 g/mol
Density	? g/cm³
Melting point	290 °C (dec.)
CAS number	^*
SMILES
Chemical infobox

Riboflavin (E101), also known as vitamin B₂ or vitamin G, is an easily absorbed, water-soluble micronutrient with a key role in maintaining human health. Like the other B vitamins, it supports energy production by aiding in the metabolising of fats, carbohydrates, and proteins. Vitamin B₂ is also required for red blood cell formation and respiration, antibody production, and for regulating human growth and reproduction. It is essential for healthy skin, nails, hair growth and general good health, including regulating thyroid activity. Riboflavin also helps in the prevention or treatment of many types of eye disorders, including some cases of cataracts. It may assist bloodshot, itching or burning eyes and abnormal sensitivity to light.

Milk, cheese, leafy green vegetables, liver, yeast, almonds and mature soybeans are good sources of vitamin B₂, but exposure to light will destroy the riboflavin in these natural sources. Any excess is excreted in the urine, frequently imparting a bright yellow color. As the human body does not store riboflavin it is thought deficiency is common.

In processed foods it is very likely to have been produced synthetically using genetically modified Bacillus subtilis, altered to both increase the bacteria's production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker.

Riboflavin is yellow or orange-yellow in colour and in addition to being used as a food colouring it is also used to fortify some foods. It can be found in baby foods, breakfast cereals, sauces, processed cheese, fruit drinks and vitamin-enriched milk products as well as being widely used in vitamin supplements. Riboflavin is responsible for the harmless side effect of coloring a vitamin taker's urine bright yellow.

It is difficult to incorporate riboflavin into many liquid products because it has poor solubility. Hence the requirement for E101a riboflavin-5'-phosphate, a more expensive but more soluble form of riboflavin.

Nutrition

Riboflavin Deficiency

A deficiency of riboflavin can be primary - due to not getting enough of the vitamin from the diet - or secondary, which may be a result of conditions that affect absorption in the intestine, the body not being able to use the vitamin, or an increase in the excretion of the vitamin from the body.

Signs and symptoms of riboflavin deficiency include cracked and red lips, inflammation of the lining of mouth and tongue, mouth ulcers, cracks at the corners of the mouth, and a sore throat. A deficiency may also cause dry and scaling skin, fluid in the mucous membrances, and iron-deficiency anemia. The eyes may also become bloodshot, itchy, watery and sensitive to bright light.

Diagnostic Testing of B2 Deficiency

A positive diagnostic test for measuring levels of riboflavin in serum is assertained by measuring erythrocyte levels of glutathione reductase.

Good sources

Riboflavin is found naturally in asparagus, okra, chard, cottage cheese, milk, yogurt, meat, eggs, and fish, each of which contain at least 0.1 mg of the vitamin per 3-10.5 oz (85-300 g) serving.

External links

Riboflavin at the Linus Pauling Institute

Gourt Home::Gourt :: Riboflavin

Nutrition

Riboflavin Deficiency

Diagnostic Testing of B2 Deficiency

Good sources

See also

External links