Vitamin B2 – Riboflavin

Vitamin B2 is a water-soluble vitamin. Water-soluble vitamins are carried through the bloodstream, and whatever is not needed passes out of the body in urine.

Bacteria in the gut can produce small amounts of riboflavin, but not enough to meet dietary needs. Riboflavin is widely found in both plant- and animal-based foods, including milk, meat, eggs, nuts, enriched flour, and green vegetables.

Riboflavin is a key component of coenzymes involved with the growth of cells, energy production, and the breakdown of fats, steroids, and medications.

The body also needs foods that contain vitamin B2 to convert vitamins B6 and B9. It is also important for growth and red blood cell production.

Riboflavin is involved in carbohydrate metabolism as an essential coenzyme in many oxidation-reduction reactions involved in carbohydrate and protein metabolism. Riboflavin helps convert carbohydrates into adenosine triphosphate (ATP). The human body produces ATP from food, and ATP produces energy as the body requires it.

Riboflavin also acts as an antioxidant to fight free radicals in our bodies. These radicals damage the DNA and cells in our body, leading to numerous health conditions.

The Recommended Dietary Allowance (RDA) for men and women ages 19+ years is 1.3 mg and 1.1 mg daily, respectively.

Riboflavin deficiency can lead to health problems. Riboflavin deficiency usually occurs with other B vitamin deficiencies. Animal studies show that the brain and heart disorders and some cancers can develop from long-term riboflavin deficiency.
Vitamin B2 - Riboflavin

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