Riboflavin

Riboflavin is a water-soluble vitamin that is one of the eight B vitamins. It is also known as vitamin B2. Riboflavin is essential for many functions in the body, including the metabolism of fats, carbohydrates and proteins.

One of the main ways to obtain riboflavin is through food. It can be found in foods such as milk, eggs, meat, green vegetables, nuts and grains. Riboflavin can also be obtained through additional sources such as vitamin supplements.

Riboflavin plays an important role in energy production in the body's cells. It helps in converting food into energy and is involved in processes related to the metabolism of carbohydrates, fats and proteins. Riboflavin is also essential for maintaining healthy skin, nails and hair.

A lack of riboflavin can lead to a variety of health problems, including anemia, vision and skin problems, and metabolic problems. Although riboflavin deficiency is quite rare, some people, such as vegetarians and vegans, may be more susceptible to it.

Overall, riboflavin is an essential nutrient that is needed to maintain a healthy body. It can be obtained from a variety of foods or through additional sources. If you suspect you have a riboflavin deficiency, contact your doctor for diagnosis and treatment recommendations.

Until the mid-20th century, riboflavin was called vitamin B2; however, later, when its chemical structure was deciphered and the absence of a biochemical function necessary for the life of higher organisms was proven, it was decided to exclude this vitamin-like supplement from the range of vitamins as obsolete. The structural and functional work of riboflavin turns out to be very multifaceted for a number of reasons. Isoflavonoids also have riboflavin-like properties: anthocyanins, cyanin, pelargonin, etc.; some of them have been isolated from plants in a free state, such as 3-hydroxyanthoquinone.