Riboflavin

Riboflavin, also known as lactoflavin or vitamin B2 (formerly known as vitamin G), is a vitamin from the vitamin B complex. Riboflavin belongs to the flavine or lyochrome group. The substance forms yellowish needle-shaped crystals. It is heat-stable but photosensitive (decomposes rapidly under the influence of light), is highly soluble in caustic soda, hardly soluble in water, insoluble in ethanol.

Corpus luteum, yeasts, me, eggs, kidneys, heart muscle, cereal seedlings and certain types of cabbage

Riboflavin is found in every cell of the plant and animal kingdom. The substance plays a role in numerous metabolic processes. Esterified with phosphoric acid, it is a component of the flavine enzymes. Its biochemical function is based on the structure of flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), which as flavocoenzymes are involved in the catalysis of oxyreductases. Vitamin B2 can be present in food as unbound riboflavin or bound to proteins.

Daily requirement: The German Society for Nutrition (DGE) recommends that adults take 1 to 1.4 milligrams of vitamin B2 daily. During pregnancy and lactation the requirement increases.

In industrialized countries, pure vitamin B2 deficiency is very rare. Mostly a combined vitamin deficiency is then present. With a strict vegan diet a deficiency situation can occur.

Clinic of vitamin B2 deficiency see below Ariboflavinosis (corner of the mouth rhagades, inflammation of the oral mucosa and inflammatory skin changes. A vitamin B2 deficiency may promote cataract formation).

B2 hypervitaminosis practically does not occur.

Cosmetics: Riboflavin is used in cosmetic formulations. The substance acts as a colorant and skin care product.