II. Physiology
- Riboflavin (Vitamin B2) is a heat stable, water-soluble flavin in the B Vitamin family
- Riboflavin is a component of succinate dehydrogenase and acetyl CoA dehydrogenase
- Riboflavin is converted to coenzymes, flavin mononucleotide (FMN) and Flavin Adenine Dinucleotide (FAD)
- Riboflavin derived coenzymes are Important hydrogen (and electron) donor/receiver in Redox Reactions (FADH2, FMNH2)
- Electron Transport Chain (cellular respiration)
- Cytochrome P450 Hydroxylase system
- Other functions
- Pyridoxine activation
- Niacin synthesis from Tryptophan
- Metabolism of fat, Protein and Carbohydrate
- Glutathione reductase mediated detoxification
- Maintains Red Blood Cell integrity, as well as that of the integument (hair, nails, skin)
III. Preparations: Dietary Sources
- Liver
- Milk and dairy products
- lean Meat
- Poultry
- Fish
- Dark green vegetables
- Spinach
- Asparagus
- Eggs
- Whole-grain and enriched cereals, pasta, bread
- Mushrooms
- Dried beans and peas
IV. Signs: Deficiency
- Angular Cheilitis or Angular Stomatitis
- Cheilosis
- Gingivitis
- Photophobia
-
Tongue changes
- Atrophic lingual papillae
- Hypertrophic filiform and Fungiform Papillae
V. Resources
- Riboflavin