Vitamin B2 (Riboflavin)

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Vitamin B2 is one of the eight B vitamins (vitamin B-complex) involved in carbohydrate, protein, and fat metabolism. It converts carbohydrates into glucose for energy production in mitochondria.

Riboflavin is essential in the formation of flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), two important coenzymes involved in metabolism of food substrate, mitochondrial respiration, and several other cellular processes including growth and development.

Dietary sources of riboflavin include meat, eggs, poultry, diary, green vegetables, almonds, and mushroom. Although it is not synthesized in animal cells, deficiency is rare.  Alcoholics and vegetarians are at risk of having low levels of vitamin B2.

High-dose riboflavin is used to prevent or reduce the frequency of migraine headaches. Topical riboflavin solution is used for the treatment of corneal thinning (corneal ectasia).

Pros:

Deficiency is rare, though possible in some individuals who should consider supplementation.

Cons:

High levels are found in only beef and chicken liver, Whey protein, and almonds, limiting their abundant sources especially in vegetarians.

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