Riboflaviinia

Riboflaviinia is a term sometimes used to refer to riboflavin, the essential water-soluble vitamin known as vitamin B2. In English-language science and nutrition literature, riboflavin is the standard name; riboflavinia may appear as a regional or historical variant.

Biochemical role and function: Riboflavin is converted in the body to the coenzymes flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD). These cofactors participate in a wide range of redox reactions carried out by flavoproteins, making riboflavin crucial for energy production from carbohydrates, fats, and proteins. FMN and FAD are also involved in antioxidant defense through the regeneration of glutathione and in various other metabolic pathways, including fat and drug metabolism. Adequate riboflavin supports healthy skin, mucous membranes, and normal vision.

Dietary sources and intake: Primary dietary sources include dairy products, eggs, lean meats, leafy green vegetables, legumes, and fortified cereals. The body absorbs riboflavin in the small intestine; excess amounts are excreted in the urine. Riboflavin is sensitive to light, and body stores are relatively small, making regular intake important.

Deficiency and safety: Deficiency, ariboflavinosis, is uncommon in developed countries but can occur with chronic malnutrition or certain illnesses and is characterized by sore throat, stomatitis, cracks at the corners of the mouth, anemia, and sensitivity to light. There is no well-established upper intake level for riboflavin, and high-dose supplements are generally considered safe; a common sign of excess is bright yellow urine.

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