Vitamin B2 (Riboflavin)

Sources of Vitamin B2

Dairy Products

Milk, cheese, and yogurt.

Meat and Poultry

Particularly liver and kidney.

Vegetables

Leafy greens like spinach, broccoli, and asparagus.

Cereals and Breads

Many are fortified with riboflavin.

Eggs

A good source of riboflavin.

Functions of Vitamin B2

Energy Production: Assists in breaking down carbohydrates, proteins, and fats.

Cell Function: Vital for maintaining healthy cells, particularly in the skin and eyes.

Antioxidant Role: Helps to neutralize harmful free radicals in the body.

Effects of Riboflavin Deficiency

Skin Disorders: Including dermatitis and cracked lips.

Eye Issues: Such as sensitivity to light and vision problems.

Anemia: Riboflavin deficiency can contribute to anemia due to its role in red blood cell production.

Recommended Dietary Allowances (RDAs) for Riboflavin

Adult Men

1.3 mg/day.

Adult Women

1.1 mg/day, higher during pregnancy and lactation.

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Properties of Vitamin B2

Stability

Relatively stable to heat but sensitive to light.

Solubility

Water-soluble and not stored in the body, thus requiring regular dietary intake.

Appearance

Riboflavin imparts a characteristic yellow colour to solutions.

Example Exam Questions and Answers

1. What are the primary functions of riboflavin in the body?

Riboflavin is crucial for energy production, maintaining healthy cells, and acting as an antioxidant.

2. Identify some common dietary sources of riboflavin.

Riboflavin is found in dairy products, meat and poultry, leafy green vegetables, fortified cereals and bread, and eggs.

3. Describe the symptoms and effects of a riboflavin deficiency.

Deficiency symptoms include skin disorders like dermatitis, eye problems, and an increased risk of anaemia.