Vitamin B2 (riboflavin)
Ribophlavin got its name for its golden colours (flavus is latin for “yellow”).
What does vitamin B2 do?
Riboflavin (vitamin B2) holds a special position among the other vitamins. Its feature is that it, like every other vitamin, participates in metabolism, and at the same time is necessary for the formation of active forms of other vitamins, particularly vitamin D, B6, folic acid, nicotinic acid and the synthesis of tryptophan. In this regard, a deficiency of vitamin B2 inevitably disrupts the normal exercise of the listed vitamins’ various functions and leads to the development of secondary, functional deficits of these vitamins even if they are supplied sufficiently with food. Riboflavin is involved in carbohydrate, protein and fat metabolism. He is an important part of two enzymes that help convert carbohydrates and fats into energy. Of the 70 trillion cells in our body there is not one that can do without this vitamin.
Where can it be found?
Although vitamin B2 is widely spread in nature and is present both in animal organisms and in plants, its content in food is really small. The most important sources of riboflavin are liver, kidney, tongue, milk and eggs. Best food additive is brewer's yeast, which, along with riboflavin and contain all the other B vitamins.
Vegetables and fruits are poor with this vitamin. Therefore, to satisfy the daily requirement for vitamin B2 is not easy, so vitamin deficiencies a very common phenomenon.
How much is necessary?
The daily requirement for this vitamin is 1.5-2.5 mg.
Lack and excess.
No adverse effects riboflavin overdoses were observed.
Lack of vitamin B2 causes cracks of skin on the lips and in the corners of the mouth, tongue mucosa smoothing, seborrheic dermatitis and ingrowth of blood vessels into the cornea.
Easily soaked up, like all the group B vitamins, riboflavin is not accumulated in the body.
