12 Facts About Riboflavin

Riboflavin, known as vitamin B2, is a vitamin found in food and sold as a dietary supplement.

Riboflavin deficiency is rare and is usually accompanied by deficiencies of other vitamins and nutrients.

Riboflavin was discovered in 1920, isolated in 1933, and first synthesized in 1935.

Riboflavin, known as vitamin B2, is a water-soluble vitamin and is one of the B vitamins.

Riboflavin is essential to the formation of two major coenzymes, FMN and FAD.

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Riboflavin is essential for the metabolism of carbohydrates, protein and fats.

Riboflavin is involved in maintaining normal circulating levels of homocysteine; in riboflavin deficiency, homocysteine levels increase, elevating the risk of cardiovascular diseases.

Riboflavin deficiency appears to impair the metabolism of the dietary mineral, iron, which is essential to the production of hemoglobin and red blood cells.

Riboflavin is used as a food coloring, and is designated with the E number, E101, in Europe for use as a food additive.

Riboflavin is added to baby foods, breakfast cereals, pastas and vitamin-enriched meal replacement products.

Riboflavin deficiency is uncommon in the United States and in other countries with wheat flour or corn meal fortification programs.

Riboflavin deficiency is usually found together with other nutrient deficiencies, particularly of other water-soluble vitamins.