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Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement.[2][3] It is required by the body for cellular respiration.[2] Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds.[3] Some countries require its addition to grains.[3][4]

As a supplement it is used to prevent and treat riboflavin deficiency. At amounts far in excess of what is needed to meet dietary needs as a nutrient, riboflavin may prevent migraines.[2][3] Riboflavin may be given by mouth or injection.[2] It is nearly always well tolerated.[2] Normal doses are safe during pregnancy.[2]

Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935.[1] It is on the World Health Organization's List of Essential Medicines.[5] Riboflavin is available as a generic medication and over the counter.[6]


Contents
1 Definition
2 Deficiency
2.1 Signs and symptoms
2.2 Causes
2.3 Diagnosis
2.4 Treatment
3 Medical uses
4 Pharmacokinetics
5 Side effects
6 Function
7 Dietary recommendations
8 Sources
9 Other animals
10 Chemistry
11 Industrial uses
12 Industrial synthesis
13 History
14 Research
15 See also
16 References
17 External links
Definition
Riboflavin, also known as vitamin B2, is a vitamin.[3][7][8][9]

Deficiency
Signs and symptoms
Mild deficiencies can exceed 50% of the population in Third World countries and in refugee situations. Deficiency is uncommon in the United States and in other countries that have wheat flour, bread, pasta, corn meal or rice enrichment regulations. In the U.S., starting in the 1940s, flour, corn meal and rice have been fortified with B vitamins as a means of restoring some of what is lost in milling, bleaching and other processing. For adults 20 and older, average intake from food and beverages is 1.8 mg/day for women and 2.5 mg/day for men. An estimated 23% consume a riboflavin-containing dietary supplement that provides on average 10 mg. The U.S. Department of Health and Human Services conducts National Health and Nutrition Examination Survey every two years and reports food results in a series of reports referred to as "What We Eat In America." From NHANES 2011–2012, estimates were that 8% of women and 3% of men consumed less than the RDA. When compared to the lower Estimated Average Requirements, fewer than 3% did not achieve the EAR level.[citation needed]

Riboflavin deficiency (also called ariboflavinosis) results in stomatitis including painful red tongue with sore throat, chapped and fissured lips (cheilosis), and inflammation of the corners of the mouth (angular stomatitis). There can be oily scaly skin rashes on the scrotum, vulva, philtrum of the lip, or the nasolabial folds. The eyes can become itchy, watery, bloodshot and sensitive to light.[10] Due to interference with iron absorption, even mild to moderate riboflavin deficiency results in an anemia with normal cell size and normal hemoglobin content (i.e. normochromic normocytic anemia). This is distinct from anemia caused by deficiency of folic acid (B9) or cyanocobalamin (B12), which causes anemia with large blood cells (megaloblastic anemia).[11] Deficiency of riboflavin during pregnancy can result in birth defects including congenital heart defects[12] and limb deformities.[13] Prolonged riboflavin insufficiency is also known to cause degeneration of the liver and nervous system.[7]

The stomatitis symptoms are similar to those seen in pellagra, which is caused by niacin (B3) deficiency. Therefore, riboflavin deficiency is sometimes called "pellagra sine pellagra" (pellagra without pellagra), because it causes stomatitis but not widespread peripheral skin lesions characteristic of niacin deficiency.[10]

Riboflavin deficiency prolongs recovery from malaria,[14] despite preventing growth of plasmodium (the malaria parasite).[15]

Causes
Riboflavin is continuously excreted in the urine of healthy individuals,[16] making deficiency relatively common when dietary intake is insufficient.[16] Riboflavin deficiency is usually found together with other nutrient deficiencies, particularly of other water-soluble vitamins. A deficiency of riboflavin can be primary – poor vitamin sources in one's daily diet – or secondary, which may be a result of conditions that affect absorption in the intestine, the body not being able to use the vitamin, or an increase in the excretion of the vitamin from the body.

Subclinical deficiency has also been observed in women taking oral contraceptives, in the elderly, in people with eating disorders, chronic alcoholism and in diseases such as HIV, inflammatory bowel disease, diabetes and chronic heart disease. The Celiac Disease Foundation points out that a gluten-free diet may be low in riboflavin (and other nutrients) as enriched wheat flour and wheat foods (bread, pasta, cereals, etc.) is a major dietary contribution to total riboflavin intake.[citation needed]

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Originally posted by DerTobyy:

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