Vitamin B2

Vitamin B2 is found in vegetables, yeast, and especially in milk, liver, kidneys and egg whites.

Vitamin B2 is an essential nutrient, and a water-soluble vitamin. That means we need a daily dosage as it cannot be stored in the body.

Vitamin B2 helps in the conversion of carbohydrates into sugar, plays an active role in the electron transport chain, and helps in the transformation of fatty acids and amino acids.

It also functions as an antioxidant, slowing down the rate of ageing.

Let's discover the health benefits of riboflavin.

1 - Energy.

Vitamin B2 plays an important role in energy production, helping to metabolise fats, carbohydrates and proteins.

2 - Growth.

Riboflavin is very important to ensure the proper growth and development of reproductive organs and the growth of tissues such as skin, connective tissue, eyes, and mucous membranes, as well as the nervous system and immune system.

It is also important for the health of the skin, nails and hair.

3 - Prevents illness and malaise.

Riboflavin helps to prevent common conditions such as headaches, cataracts, acne, dermatitis, rheutoid arthritis and eczema.

4 - Nervous system.

Vitamin B2 can help in the treatment of various disorders of the nervous system such as numbness, Alzheimer's disease, multiple sclerosis, anxiety, and epilepsy.

Riboflavin, when used in combination with vitamin B6, is thought to be effective in treating the painful symptoms of carpal tunnel syndrome.

5 - Eyes.

Vitamin B2 plays an important role in ensuring healthy corneas and good vision.

6 - Immune system.

Riboflavin also helps to strengthen the antibody reserves that defend the body against infections.

Suggestions:

Riboflavin is important in energy metabolism, so a daily requirement is calculated on the basis of the calories consumed.

A daily intake of 0,6 mg/1000 Kcal is currently recommended.

A small amount of riboflavin is supplied by the intestinal flora.

Alcohol inhibits its absorption; caffeine, theophylline, saccharine, tryptophan, vitamin C, and urea decrease its bioavailability. Unlike other vitamins, B2 levels are not diminished by cooking, however it is destroyed by strong light and sodium bicarbonate.