Vitamin B2 (Riboflavin)

Definition

            Riboflavin is digestible micronutrients and one of water soluble vitamins. Riboflavin is a component of two coenzymes; flavin monocleotide (FMN) and flavin adenine dinucleotide (FAD).  FAD and FMN function as tightly bound prosthetic groups in a class of coenzymes known as flavoproteins.

Structure of Riboflavin

            IUPAC name : 7,8-Dimethyl-10-[ (2s,3s,4R)-2,3,4,5 tetrahydroxypentyl]benzo[g]pteridine-2,4-  dione

Physiological Role

            Riboflavin play many roles in variety cellular processes, in the metabolism of carbohydrates, fats and proteins, forming of red cell blood, antibody and also energy release in metabolism process. FAD of flavoproteins is required to convert retinal (vitamin A) to retinoic acid . FMN is the primary coenzyme form of vitamin B₆ (pyridoxal phosphate).

Food source

            We can find riboflavin (vitamin B₂) in some foods, for examples are asparagus, popcorn, bananas, cheese, milk, yogurt, meat, eggs, fish, green beans, leafy green vegetables, liver, tomatoes, yeast, mushrooms and almonds. In daily dietary male 23-50 ages needs 1.6 mg and female needs 1.2 mg. For 50+ ages, male needs 1.4 mg and female needs 1.2 mg.

Effects or Defeciency

            Signs and symptomps of riboflavin deficiency (ariboflavinosis) include cracked and red lips, inflamation of the lining of mouth and tongue, mouth ulcers, cracks at the coroners of the mouth and sore throat, dry and scaling skin, fluid in the mocuous membranes, bloodshot eyes, itchy, watery and sensitive to bright light.