Riboflavin Overview Riboflavin (REY-bo-FLAY-vin), commonly known as vitamin B2, is an orange-yellow crystalline solvent with a bitter taste. It is relatively stable when exposed to heat, but tends to decompose in the presence of light for extended...

Riboflavin deficiency is caused by a dietary lack of vitamin B 2. It occurs when the chronic (long-term) failure to eat sufficient amounts of foods that contain riboflavin produces skin lesions, lesions of smooth surfaces in the digestive tract, or...

The history of riboflavin, or vitamin B2, is an especially colorful one. It begins in 1879, when a water-soluble pigment was first discovered in milk. The pigment, which possessed a distinctive yellow-green fluorescence, was generally called...

Lactoflavin; Vitamin B2 Occurs in leafy vegetables and malted barley, and present in small amounts in all cells, mainly in combined forms, e.g., flavin adenine dinucleotide, FAD (q.v.) and other prosthetic groups of flavoprotein enzymes, and riboflavin...

Riboflavin (E101), also known as vitamin B2, is an easily absorbed micronutrient with a key role in maintaining health in animals. It is the central component of the cofactors FAD and FMN, and is therefore required by all flavoproteins. As such,...

Riboflavin deficiency is common among chronic alcoholics, the elderly, and vegetarians (1-4), but intake in the United States is generally adequate (5, 6), unlike the widespread deficiency in regions of the world with limited animal food sources (7, 8). Riboflavin status has been assessed...

To the Editor: Flour in the US is fortified with folic acid and riboflavin. Folic acid reduces mean plasma total homocysteine (tHcy) concentration (7). Riboflavin has been associated with reduced tHcy in homozygotes for the methylenetetrahydrofolate reductase (MTHFR) C677T polymorphism (2). In...