Vitamin B2, also called riboflavin,
is a water-soluble nutrient that is integral to producing energy
and maintaining good health. It is only stored inside the body in
very small quantities, so it is necessary to replenish it every
Just like vitamin B1 (thiamine), vitamin B2
(riboflavin) is a critical component of metabolizing carbohydrates
and turning them into sugar, which the body then uses for energy.
It is necessary for the normal growth and development of tissues
- particularly skin, hair, and other connective tissues. Vitamin
B2 is also needed for the production of antibodies and for healthy
immune system function. A deficiency of vitamin B2 can have a severe
impact on the metabolism of carbohydrates, fats, and protein into
energy. All food energy sources need riboflavin to be properly used
by the body. Read more about the benefits
and functions of vitamin B2 and signs of vitamin
Food sources of riboflavin include organ meats
(particularly livers and kidneys) and plant sources like whole grains,
almonds, asparagus, mushrooms, soybeans, and dark-green leafy vegetables.
Organ meats are generally some the best sources of the vitamin.
Some other good dietary sources include milk, yeast, cheese, oily
fish, eggs and fortified foods such as enriched flour and breakfast
cereals. Read more about sources
of vitamin B2 and the daily
requirement of vitamin B2.
An overdoese of riboflavin is highly unlikely.
Since vitamin B2 is water-soluble, excessive quantities are efficiently
disposed of by the body through urine.. Read more about vitamin
Vitamin B2 is an orange-colored powder, and
water-based solutions have an brigth, flourescent yellow-green color.
In the majority of foods, it is found as one of its coenzyme derivatives,
flavin mononucleotide (FMN) or flavin adenine dinucleotide (FAD).
The body metabolizes FMN and changes it into FAD.
Vitamin B2 works in tandem with the other
B vitamins. Like other B vitamins, particularly vitamin B1, riboflavin
functions to help the body produce energy by metabolizing food energy
in the form of carbohydrates, fat, and protein. These vitamins act
to promote the initial phases in the metabolism of glucose and fatty
Vitamin B2 acts as an intermediary in the transfer
process of electrons in cellular oxidation-reduction reactions which
produce energy using fat, protein, and carbs. The vitamin B2 coenzymes
are critical for changing vitamin B6 and folic acid into their active
forms, and for changing tryptophan into niacin. It is used for producing
energy as a component of the electron transport chain that creates
energy in cells.
In particular circumstances, vitamin B2 can
also function as an antioxidant.