Riboflavin: Difference between revisions

Revision as of 22:10, 18 January 2007

Revision as of 22:14, 18 January 2007

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[[User:24.45.149.98|24.45.149.98]] 22:10, 18 January 2007 (UTC)<!-- Here is a table of data; skip past it to edit the text. -->

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! {{chembox header}}| '''Riboflavin'''

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'''Riboflavin''' ('''[[E number|E101]]'''), also known as '''vitamin B₂''' or '''vitamin G''', is an easily absorbed micronutrient with a key role in maintaining [[health]] in animals. Like the other [[B vitamin]]s, it supports energy production by aiding in the [[metabolism|metabolising]] of [[fats]], [[carbohydrate]]s, and [[proteins]]. Vitamin B₂ is also required for [[red blood cell]] formation and respiration, antibody production, and for regulating human growth and reproduction. It is essential for healthy skin, nails, hair growth and general good health, including regulating thyroid activity. Riboflavin also helps in the prevention or treatment of many types of eye disorders, including some cases of [[cataract]]s. It may assist bloodshot, itching or burning eyes and abnormal sensitivity to light.

[[Milk]], [[cheese]](cheese smells funny.), [[leafy green vegetable]]s, [[liver]], [[yeast]], [[almond]]s and mature [[soybean]]s are good sources of vitamin B₂, but exposure to light will destroy the riboflavin in these natural sources. Any excess is excreted in the urine, frequently imparting a bright yellow color. As the human body does not store riboflavin it is thought deficiency is common.

In processed foods it is very likely to have been produced synthetically using [[genetically modified]] ''[[Bacillus subtilis]]'', altered to both increase the bacteria's production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker.