Saturday, March 27, 2021

Riboflavin: Water soluble vitamin

Riboflavin is a water-soluble member of the B-vitamin family. It was first documented in 1879 by Alexander W. Blyth as a yellow pigment found in milk. Riboflavin, chemically, is 7, 8-dimethyl-10-ribityl-isoalloxazine which consists of a flavin isoalloxazine ring bound to a sugar side chain, Ribitol.

Riboflavin is the precursor to the coenzymes, flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD). FMN and FAD serve as coenzymes for flavoproteins involved in a wide variety of oxidation–reduction reactions in intermediary metabolism.

A shortage of this vitamin may manifest itself as weakness, fatigue, cracks and sores at the corners of the mouth, eye disorders, inflammation of the mouth and tongue, and skin lesions. More advanced deficiency may result in cheilosis, angular stomatitis, dermatitis, corneal vascularisation, anemia and brain dysfunction.

Food sources of riboflavin: legumes, including chick peas, lentils, red and black gram, soya bean, beef, mutton, chicken, duck, fishes, egg yolk.

The estimated average requirement and RDA for riboflavin that cover men and women between the ages of 19 and 70 years old are 0.9–1.1 and 1.1–1.3 mg/d, respectively.
Riboflavin: Water soluble vitamin

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