Riboflavin
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Riboflavin, also known as Vitamin B2, is a vital component of the vitamin B complex. It plays a significant role in numerous bodily functions and is essential for maintaining healthy skin.
Mechanism of Action[edit | edit source]
Riboflavin is a critical element in the metabolism of fats, carbohydrates, and proteins. It serves as a core component in flavin adenine dinucleotide (FAD), which is required by several enzymes engaged in electron transfer[1].
Riboflavin Deficiency[edit | edit source]
While riboflavin deficiency is uncommon, it can occur in instances of severe malnutrition or chronic alcoholism. Symptoms typically associated with this deficiency are nonspecific, and may include weakness, sore throat, mucositis, cheilosis, glossitis, dermatitis, and anemia[2].
Dietary Sources and Recommended Intake[edit | edit source]
Riboflavin is abundant in various food sources such as milk and dairy products, whole grains, legumes, lean meat, and fish. Certain foods like bread, cereals, and milk are often fortified with riboflavin. The recommended dietary allowance (RDA) for riboflavin is 1.3 mg for adult men and 1.1 mg for women, which is easily achievable through a typical American diet[3].
Administration and Dosage[edit | edit source]
Riboflavin is available over-the-counter in various forms and is typically included in most multivitamin preparations in concentrations ranging from 0.3 to 1.7 mg. The vitamin is yellow in color, exhibits natural fluorescence, and can be inactivated by light.
Side Effects and Safety[edit | edit source]
Oral administration of riboflavin has not been associated with adverse events, ALT elevations, or hepatotoxicity, even when administered in high doses[4]. One of the reasons why high doses of riboflavin are well tolerated is due to its limited absorption; oral doses above 30 mg are typically not absorbed. Furthermore, any riboflavin that is absorbed is rapidly excreted, and the body generally has limited storage capacity for this vitamin.
References[edit | edit source]
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