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Vitamin B2 Chemical Structure Food Sources Vitamin B2 in the Body Stability Synthesis Home Page Vitamin B2 Crystals Copied without permission from Roche Product Information

Vitamin B2 Vitamin B2, or riboflavin is an intermediary the transfer of electrons in the cellular oxidation-reduction reactions which generate energy from protein, carbohydrate and fat. The riboflavin coenzymes are also important for the transformation of vitamin B6 and folic acid into their respective active forms, and for the conversion of tryptophan into niacin. Did You Know? Earlier names for this water soluble vitamin were lactoflavin, ovoflavin, hepatoflavin and verdoflavin, indicating the sources (milk, eggs, liver and plants) from which the vitamin was first isolated. Top Chemical Structure Fig.1 The Chemical Structure of Riboflavin (Vitamin B2) 3D Structure of Riboflavin (Vitamin B2) Top Principal Sources in Food Riboflavin is very widely occurring in nature, present in all animal and plant cells. However, there are few sources which are rich in riboflavin. The highest concentrations are in yeast and liver but the most common dietary sources include: Milk and milk products Egg whites Meats Leafy green vegetables Egg yolks Top Vitamin B2 in the Body Riboflavin is the precursor of flavoproteins: Flavin mononucleotide - Produced in the mucosal cells of the intestine, FMN is a coenzyme. Flavin adenine dinucleotide - This coenzyme is synthesised in the liver. Deficiency in riboflavin usually occurs with deficiencies of the other water soluble vitamins. Specific symptoms of riboflavin deficiency include: Glossitis (magenta tongue) Angular Stomatitis (fissures at the corner of the mouth) Itching Skin Rash Top Stability Riboflavin is sensitive to light but is heat stable. Did You Know? The use of ethylene oxide in food sterilisation can destroy riboflavin. Top h3>Synthesis There are two methods of manufacture of riboflavin: Fermentation Synthesis from oxylene, D-ribose and alloxan. (Usually the processes used are refinements of the method developed by Kuhn and Karrer in 1934) Did You Know? Riboflavin is often used as a colourant because of its bright yellow colour. Top

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