riboflavincontaining

Riboflavincontaining is a descriptor used in nutrition and food labeling to indicate that a product or ingredient contains riboflavin, also known as vitamin B2. Riboflavin is an essential water-soluble vitamin that functions as a precursor to the coenzymes flavin adenine dinucleotide (FAD) and flavin mononucleotide (FMN). These coenzymes participate in a broad set of redox reactions, supporting energy production and the metabolism of fats, carbohydrates, and proteins.

Riboflavin is found in a variety of foods, with rich sources including dairy products (milk, yogurt, cheese), eggs, lean meats and fish, green leafy vegetables, mushrooms, and fortified grains such as cereals and breads. In many regions, riboflavin is added to foods as a fortificant, and labeling may use terms like “riboflavin-containing” to indicate the presence of the vitamin. As a water-soluble vitamin, riboflavin is not stored in large amounts in the body and must be consumed regularly.

Stability considerations include that riboflavin is relatively stable to heat but is sensitive to light, especially ultraviolet exposure, which can reduce its content in foods and supplements. No specific adverse effects are associated with normal dietary intake, and excess riboflavin is generally excreted in urine. Deficiency, though uncommon in developed countries, can cause ariboflavinosis, presenting with sore throat, mouth and eye irritation, angular cheilitis, and a magenta tongue.

See also: Vitamin B2, nutrition labeling, fortification.