Vitamin B2, also known as Riboflavin or preservative, is a simply engrossed micronutrient through a important part in maintaining fitness in humans and animals. It is the middle constituent of the cofactors FAD and FMN, and is consequently obligatory via every flavoproteins. As such, B2 vitamin is essential for a broad range of cellular processes. It also plays a vital role in energy metabolism, and in support of the metabolism of fats, ketone bodies, carbohydrates, and proteins.
Leafy green vegetables, Milk, cheese, liver, kidneys, legumes, tomatoes, yeast, mushrooms, and almonds are excellent sources of vitamin B2, except contact to glow destroys these vitamin.
The forename "riboflavin" comes from "ribose" (the sugar whose compact figure, ribitol, forms element of its configuration) and "flavin", the ring-moiety which imparts the blonde tint to the oxidized atom (from Latin flavus, "yellow"). The condensed form, which occurs in metabolism together with the oxidized form, is neutral.
This vitamin is best known visually like the biotin which imparts the carroty color to hard B-vitamin preparations, the golden color to carotene appenage solutions, and the abnormal fluorescent-yellow color to the saliva of persons who addition with high-dose B-complex preparations (no additional biotin imparts any redden to urine).
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