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| Alternative Names: Riboflavin, Vitamin B-2.. Vitamin B2 is an antioxidant nutrient that helps the body inhibit the formation of damaging free radicals. It enhances adrenal/heart functions, prevents deterioration of blood vessels, and helps to prevent arterial sclerosis (hardening of the arteries). Intestinal bacteria produce varying amounts of Riboflavin, so it is unclear what different people's needs for B2 are. Though there are many deficiency symptoms possible with low levels of B2 in the body, no specific serious deficiency disease is noted for riboflavin, as there is for vitamins B1 and B3 (niacin). Source Vitamin B2 is easily absorbed from the small intestine into the blood which transports it to the tissues. Riboflavin is not stored in the body, except for a small quantity in the liver and kidneys, so it is needed regularly in the diet. Oily fish, such as mackerel, trout, eel, herring, and shad, have substantial levels of riboflavin, too. Milk products have some riboflavin, as do eggs, shellfish, millet and wild rice, dried peas, beans, and some seeds such as sunflower. Therefore, foods containing even moderate amounts of riboflavin - for example, milk - need to be protected from sunlight. Only a little of the B2 in foods is lost in the cooking water. Riboflavin is listed in the U.S.P. Function The role of Vitamin B2 is largely due to its being the precursor to riboflavin-5'-phosphate and flavin adenine dinucleotide (FAD). The conversion of riboflavin to these other compounds, critical for the proper function of many biological functions; can be effected by other nutritional factors, hormones, drugs and other disease conditions. The addition of riboflavin-5'-phosphate can help to supplement cases where the conversion of riboflavin is slow. Directions The US RDA for riboflavin is 1.7mg, although higher levels may support many functions. Supplements with more than 25mg per serving are of little value, as one cannot absorb more than 25mg at any given time. |
| Vitamin B2 Requirement |