Stephanie Copeland Riboflavin (Paper 1/ Module 1)

Riboflavin, also known as Vitamin B2 was the second B vitamin to be discovered1. It is called riboflavin because of the ribityl side chain (ribo), and flavin is associated with the ring structure in the vitamin and its slight yellow color (flavus in Latin)(1,2). Some good sources of riboflavin are dairy products, eggs, meat, broccoli, enriched bread and grain products and readyto-eat cereals. Milk is stored in opaque containers because riboflavin in very light sensitive1. The Recommended Dietary Allowance for riboflavin in 1.3 mg a day for men aged 19 and older and 1.1 mg a day for women aged 19 years and older. According to the NHANES data, it shows that the average American consumes more than the dietary allowance for riboflavin. The body stores enough riboflavin to meet the bodys needs for about two to six weeks1. In addition, excess riboflavin is excreted in the urine and there is not shown to be any toxicity, therefor there is not a Tolerable Upper Level Intake2. If a person does not consume adequate amounts of riboflavin, for example, those who cannot eat or drink dairy products, the elderly, those with poor food selections, those with malabsorption problems and renal dialysis, he or she can suffer from ariboflavinosis. Ariboflavinosis is the deficiency of riboflavin and some symptoms are sore throat, swelling of the mucous membranes in the mouth and throat, dry lips, purple tongue, and inflamed and irritated patches of skin1. A riboflavin deficiency can also cause a build-up of homocysteine levels, which is a risk factor for heart disease2. Riboflavin is important mostly because of its two coenzymes, flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD). The FMN and FAD are involved in oxidation-

reduction reactions. Vitamin B6 metabolism is dependent on the coenzyme FMN. Riboflavin also functions to convert tryptophan to niacin2. Riboflavin from foods must be split from the protein before it can be absorbed, and the hydrochloric acid and enzymes are required because this is what works at hydrolyzing them. When riboflavin is absorbed, it is phosphorylated to form FMN and then dephosphorylated to form riboflavin at the serosal membrane2. Riboflavin is found in the greatest amounts in the liver, kidneys, and heart2.

References

1. Thompson JL, Manore MM, Vaughan LA. The Science of Nutrition. 2nd ed. Glenview IL. Pearson;2011:298-300 2. Gropper SS, Smith JL. Advanced Nutrition and Human Metabolism. 6th ed. Belmont, CA. Wadsworth Cengage Learning; 2013:325-329