The information resource about Nutrients, Probiotics and Food Supplements
Nutrient Details For : Riboflavin

A nutrient is any element or compound necessary for or contributing to an organism's metabolism, growth, or other functioning. Click name for details Arsenic Biotin Boron Calcium Carbohydrates Carnitine Carotenoids Chloride Choline Chromium Copper Energy Fiber Fluoride Folate Iodine Iron Lipids Magnesium Manganese Molybdenum Niacin Nickel Pantothenic acid Phosphorus Phyto-chemicals Potassium Protein Riboflavin Selenium Silicon Sodium Thiamin Vanadium Vitamin A Vitamin B 12 Vitamin B 6 Vitamin C Vitamin D Vitamin E Vitamin K Zinc Further Trace Elements

It is required by the body to use oxygen and the metabolism of amino acids, fatty acids, and carbohydrates. Riboflavin is further needed to activate vitamin B6 (pyridoxine), helps to create niacin and assists the adrenal gland. It may be used for red blood cell formation, antibody production, cell respiration, and growth.

Riboflavin (vitamin B-2) is chemically known as 7,8-dimethyl-10 (1'-D-ribityl) isoalloxazine. In tissues there is a broad distribution of flavin but little is present as free riboflavin. The majority is found in flavocoenzymes [mainly flavin adenine dinucleotide (FAD)] and lesser amounts are in a mononucleotide [riboflavin-5'-phosphate (FMN)].

Levels of flavin range from a few µg/g wet weight in skeletal muscle and intestine, and up to 30 to 35 µg/g in liver and kidney.

Deficiencies:

Ariboflavinosis is characterized by weakness, sore throat, hyperemia and edema of the pharyngeal and oral mucous membranes, cheilosis, angular stomatitis, glossitis, seborrheic dermatitis, corneal vascularization, and normochromic, normocytic anemia associated with pure red cell hypoplasia of the bone marrow.

Clinical uses:

Riboflavin is used therapeutically to ameliorate ariboflavinosis resulting from diverse causes such as inadequate dietary intake, decreased assimilation, rare genetic defects in the formation of specific flavoproteins, hormonal disorders and after use of certain drugs.

Recommendations:

Suggested amounts range from an Adequate Intake of 0.3 mg/day for early infants to RDAs of 1.1 mg/day for women and 1/3 mg/day for men. An additional 0.3 mg/day is recommended during pregnancy and 0.4 mg/day for lactation.

Food sources:

Small amounts of riboflavin, occurring largely as digestible coenzymes, are present in most plant and animal tissues. Especially good sources are milk, eggs, enriched cereals and grains, ice cream, liver, some lean meats, and green vegetables such as broccoli. As much as a third of North American intake is attributed to milk and other dairy products.

Toxicity:

The limited capacity to absorb orally administered riboflavin precludes its potential for harm. Riboflavin intake of many times the RDA is without demonstrable toxicity.

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