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Vitamin B2
Riboflavin ( Vitamin B2 ) is manufactured in the body by the intestinal flora and is easily absorbed, although very small quantities are stored, there is a constant need for this vitamin. It is required by the body to use oxygen and the metabolism of amino acids, fatty acids, and carbohydrates.
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| Vitamin B2 ( Riboflavin ) |
| Important for : |
Formation of red blood cells and antibodies; growth; cell respiration; aiding metabolism of carbohydrates, fats and proteins; facilitating the use of oxygen to maintain healthy skin, nails and hair; absorption of iron; alleviating eye fatigue. |
| Sources : |
Richest sources are; cheese; egg yolks; fish; meat; milk; poultry; spinach; whole grains; yoghurt.
Additional sources include; asparagus; avocados; broccoli; Brussels sprouts; currants; greens; kelp; mushrooms; nuts; and watercress.
Herbs (e.g. alfalfa; bladder-wrack; burdock root; cayenne; chamomile; chickweed; fennel; fenugreek; ginseng; horsetail; hops; nettles; oat straw; parsley; peppermint; raspberry leaf; rosehips; and sage). |
| Possible deficiency symptoms : |
Cracks and sores on mouth and lips; split nails; inflamed mouth and tongue; itching and burning eyes; insomnia; digestion problems; dermatitis; cataracts. |
| Hinders maximum absorption : |
Riboflavin is easily destroyed by antibiotics and alcohol. |
| Additional Information : |
Additional Riboflavin acts as an antioxidant, protecting against aging, alcohol and smoking.
Riboflavin should be taken when using oral contraceptives and with increased exercise. |
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