Riboflavin

Riboflavin is a water soluble vitamin found naturally in many foods but is also added to fortified breads and cereals.

What it does:

Involved in transforming protein, fats and carbohydrates into fuel for the body, vitamin B2 promotes general health, stamina and vitality. It is essential for good eyesight, healthy skin and cellular respiration and growth and nerve tissue repair.  In addition, it converts vitamins B6, B3 and folate into active forms so they can do their work.

Riboflavin is essential during lactation, otherwise hair and weight-loss will result, also affecting the early development of the child.

Riboflavin is available as a single supplement, in combination with other B vitamins (vitamin B complex) or as part of a multivitamin.

Deficiencies:

A lack of vitamin B2 can result in retarded growth, premature ageing, skin or vision disorders. Baldness, dermatitis, cracked lips.

Riboflavin is absorbed through the walls of the small intestine and then carried by the blood to all tissues of the body. Any excess is excreted in the urine. Of all the B group vitamins, it is therefore most likely to be deficient. People with with absorption issues such as chronic diarrhoea, and the elderly, are commonly deficient.

Essential associated nutrients for effective absorption:

Vitamin C and B group vitamins.

Excellent sources:

Nuts, wheat-germ, wild rice, mushrooms, millet, safflower seed, turnip, greens, kelp, collards, beans, parsley, rice bran, lentils, avocado.

Facts and tips:

Milk stored in a clear glass bottle loses 75 per cent of its riboflavin content after just a few hours. This is because the vitamin is extremely light sensitive. Hence why milk comes in opaque bottles or cardboard cartons.