Vitamin B2

Riboflavin, also known as vitamin B2, and discovered in 1920, is an important means of hydrogen transport in the body. With the help of oxygen, hydrogen, bound in the diet can be transformed into energy by this process. If you take vitamin B2 in the form of tablets, about 50%-60% of the amount taken in can also be absorbed by the body. Then the riboflavin and the flavinmononucleotide are converted in the liver into flavin adenine dinucleotide, an electron transmitter. Through this coenzyme, oxygen can be transmitted more easily. In this way the body is provided with energy more quickly.

  • Positive influence on oxygen metabolism
  • Produces energy from food

Natural sources

Vitamin B2 is contained especially in broccoli

Vitamin B2 can be found in all food of animal origin, such as meat and fish but also in milk and dairy products. In addition, some vegetables like broccoli, cereal products and yellow pepper also contain riboflavin. However, the intake of food from animal origin is generally better. Vitamin B2 is relatively heat-stable but at the same time very sensitive to light. For this reason you find a lower proportion of riboflavin for example, in milk, stored in glass bottles. Deficienty symptoms

In the event of a lack of vitamin B2, the following symptoms have been observed: growth disorders, eczemas and inflammations of the mucosa and the tongue as well as lacerations in the corner of the mouth. According to a study, a quarter of all north-american women have vitamin B2 deficiency. Vegans, smokers and alcoholics are also at risk of vitamin B2 deficiency.