Vitamin B2 (Riboflavin) deficiency

Why we need Riboflavin

Vitamin B2 or Riboflavin requires for energy metabolism, enzyme reactions, vision, and skin/hair/nail health. It also functions as an antioxidant; processes amino acids and fats; activates vitamin B6, niacin, and folate.
Vitamin B2 may play a role in preventing migraine headaches and cataracts.
Riboflavin releases energy, help in growth and development, is essential for normal red blood cells and hormones.
Riboflavin works especially closely with niacin and pyridoxine—in fact, without riboflavin; these two B siblings can’t do their main jobs at all.
It even helps our memory. Older people with high levels of riboflavin do better on memory tests then who suffer from Vitamin B2 deficiency.

Causes and symptoms of Riboflavin deficiency

Deficiency of riboflavin occurs in alcoholics, the elderly, and those with poor diets.

Riboflavin deficiency is associated with the increased oxidative stress that can be caused by free radicals. A deficiency of riboflavin will reduce the efficiency of glutathione, an important antioxidant.

No specific disease is caused by riboflavin deficiency. However, riboflavin deficiency can cause inflammation of the membranes of the eyes, the mouth, the skin, and the gastrointestinal tract.

A deficiency can also cause symptoms of depression.
People at risk include women who take oral contraceptives and those in the second trimester of pregnancy. Deficiency may impair iron absorption and increase risk of pre-eclampsia in pregnant women.

Symptoms of deficiency include sore throat; redness/swelling of the mouth, throat, tongue, lips, and skin; decreased red blood cell count; and blood vessel growth over the eyes.

Foods recommendation to avoid Riboflavin deficiency

Riboflavin includes in milk, dairy products, and meat. Spinach, broccoli, chard, and asparagus are all rich sources of riboflavin. Almonds and soybeans are good sources. Nutritional yeast is high in riboflavin and many other nutrients.

Heat does not normally degrade riboflavin. However, ultraviolet light and other forms of irradiation including visible light destroy riboflavin


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