Riboflavin is a B vitamin
Riboflavin is used for preventing low levels of riboflavin (riboflavin deficiency), cervical cancer, and migraine headaches. It is also used for treating riboflavin deficiency, acne, muscle cramps, burning feet syndrome, carpal tunnel syndrome, and blood disorders such as congenital methemoglobinemia and red blood cell aplasia. Some people use riboflavin for eye conditions including eye fatigue, cataracts, and glaucoma.
Other uses include increasing energy levels; boosting immune system function; maintaining healthy hair, skin, mucous membranes, and nails; slowing aging; boosting athletic performance; promoting healthy reproductive function; canker sores; memory loss, including Alzheimer’s disease; ulcers; burns; alcoholism; liver disease; sickle cell anemia; and treating lactic acidosis brought on by treatment with a class of AIDS medications called NRTI drugs.
How does Riboflavin work?
Riboflavin is required for the proper development and function of the skin, lining of the digestive tract, blood cells, and many other parts of the body.
It can be found in certain foods such as milk, meat, eggs, nuts, enriched flour, and green vegetables. Riboflavin is frequently used in combination with other B vitamins in vitamin B complex products.
Riboflavin is LIKELY SAFE for most people when taken by mouth. In some people, riboflavin can cause the urine to turn a yellow-orange color. It may also cause diarrhea.
Special precautions & warnings:
Children: Riboflavin is LIKELY SAFE for most children when taken by mouth in appropriate amounts as recommended by the Food and Nutrition Board for the National Institute of Medicine.
Pregnancy and breast-feeding: Riboflavin is LIKELY SAFE when taken by mouth and used appropriately for pregnant or breast-feeding women. The recommended amounts are 1.4 mg per day for pregnant women and 1.6 mg per day in breast-feeding women. Riboflavin is POSSIBLY SAFE when taken by mouth in larger doses, short-term. Some research shows that riboflavin is safe when taken at a dose of 15 mg once every 2 weeks for 10 weeks.
Hepatitis, Cirrhosis, Billary obstruction: Riboflavin absorption is decreased in people with these conditions.
Food Sources of Vitamin B2.
Vitamin B2 is found mainly in meat, fish, eggs, vegetables, dairy foods and grain products.
Types of food containing vitamin B2 include the following:
1. Liver, beef kidneys, chicken, turkey, fish.
2. Eggs, cheese, milk, yogurt.
3. Leafy green vegetables, asparagus, artichokes, avocados, broccoli, Brussels sprouts, dandelion greens, watercress, currants, spinach, kelp, peas, navy beans, lima beans, pumpkins, sweet potatoes, cayenne, parsley, sage, rose hips.
4.Whole-grain breads, enriched breads, fortified cereals.
5. Mushrooms, nuts, molasses.
Deficiency of Vitamin B2.
Vitamin B2 deficiency is quite uncommon. Those most vulnerable to deficiency of vitamin B2 include alcoholics, elderly persons with a poor diet, persons who suffer adverse reactions to dairy products (lactose intolerance) and women who use oral contraceptives.
The signs and symptoms of vitamin B2 deficiency include visual problems, such as cataracts and excessive sensitivity of the eyes to light (photosensitivity). There may also include reddening of the lips with cracking at the corners (cheilosis), tongue inflammation (glossitis), skin inflammation (dermatitis), swelling (edema), dizziness, hair loss, insomnia, trembling and delayed mental response.
Preservation of Vitamin B2.
Foods lose Vitamin B2 when exposed to light. Therefore, they should not be stored in transparent glass containers.
William Shiel “Medical Definition of Vitamin B2″، www.medicinenet.co,