Archive for the ‘Vitamin B-2’ Category

Vitamin B2 (Riboflavin)

Sunday, December 7th, 2008

Looking through a microscope in 1879, scientists discovered a fluorescent yellow-green substance in milk, but it was 1933 before it was identified as riboflavin. It is a water-soluble vitamin, which is part of the B-complex family It is involved in transforming protein, fats and carbohydrates into fuel for the body. Light quickly destroys it. And elderly and alcoholics are frequently short of it.

The body uses riboflavin for a number of functions. It plays a vital roll in the production of thyroid hormone, which speeds up metabolism and helps with a steady supply of energy. Riboflavin also aids the body in producing infection-fighting immune cells. With iron it manufactures red blood cells, which then take oxygen to all of the cells in the body. Riboflavin produces substances that assist antioxidants, such as vitamin E, in protecting cells against naturally occurring free radicals. The body uses extra amounts of riboflavin to repair cells and speed up healing.

Too little riboflavin produces symptoms like cracking and sores in the corner of the mouth and increased sensitivity to light. Too much riboflavin is just passed off in the urine.

Good sources of riboflavin are milk, cheese, yogurt, liver, beef, fish, fortified breads and cereals, avocadoes, mushrooms and eggs.