| Home > Site Map > Recommendations > V > Vitamin B2 (Riboflavin) |
| Vitamin B2 is an orange-yellow crystal that is stable to heat, acid and oxidation. Though there are many deficiency symptoms possible with low levels of B2 in the body, no specific serious deficiency disease is noted for riboflavin, as there is for vitamins B1 and B3 (niacin). Riboflavin is found in many of the foods that contain other B-vitamins, but it is not found in high amounts in very many foods. Liver, tongue, and other organ meats are also excellent sources. Nori seaweed is a fine source. Lower levels of vitamin B2 are found in cabbage, carrots, cucumbers, apples, figs, berries, grapes, and tropical fruits. Vitamin B2 is sensitive to light, especially ultraviolet light (as in sunlight). Only a little of the B2 in foods is lost in the cooking water. The conversion of riboflavin to these other compounds, critical for the proper function of many biological functions; can be effected by other nutritional factors, hormones, drugs and other disease conditions. Side-Effects There are no known toxic reactions to riboflavin, though high doses may cause losses - mainly from the urine - of other B-vitamins. |
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