Riboflavin is a water-soluble vitamin that was named from the
Latin word flavius (yellow) to denote the deep color
of crystals formed from the pure vitamin and the deep yellow color
it gives to urine. Biochemically, riboflavin is metabolized to
form the flavin coenzymes: flavin adenine dinucleotide (FAD) and
flavin mononucleotide (FMN). The functional moiety in both
coenzymes is riboflavin's isoalloxazine ring system, which serves
as a two-electron acceptor in enzymatic biochemical reductions.
Enzymes that use a flavin cofactor are termed "flavoproteins"
and have been extensively studied. Clinically, riboflavin promotes normal growth,
helps with the breakdown of fat, and assists in the synthesis of
steroids, red blood cells, and glycogen. Symptoms associated with
riboflavin deficiency are inflammation of the tongue, light
sensitivity, itching, dizziness, insomnia, and slow learning. In
one open clinical study, high-dose riboflavin showed significant
effectiveness as a migraine treatment. Common sources of riboflavin
are almonds, yeast, cheese, eggs, chicken, beef, kidney, liver,
and wheat germ.
Recommended Dietary Allowances: Men = 1.7 mg; Women = 1.3 mg; Pregnant Women = 1.6 mg
IMPORTANCE:- Necessary for carbohydrate, fat & protein metabolism
- aids in the formation of antibodies and red blood cells
- maintains cell respiration
- necessary for the maintenance of good vision, skin, nails & hair
- alleviates eye fatigue
- promotes general health
- itching and burning eyes
- cracks and sores in the mouth & lips
- bloodshot eyes
- purplish tongue
- dermatitis
- retarded growth
- digestive disturbances
- trembling
- sluggishness
- oily skin
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