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Vitamin B2

Riboflavin — vitamin B2 — belongs to a group of yellow, fluorescent pigments called flavins and, like other B vitamins, is water-soluble.

B2 exists in the germ and bran of grain so substantial losses occur during milling and processing.

Substantial loss also occurs during cooking.


BIOLOGICAL FUNCTION & EFFECT:

• facilitates metabolism of carbohydrates, fats and proteins

• plays a critical role in cellular energy production

• has important antioxidant activity

• necessary for growth and reproduction

• necessary for healthy growht of skin, hair and nails


• EFFECTS OF DEPLETION

• cracks in corners of mouth
• lip, mouth and tongue problems
• reddening, tearing, burning and itching of eyes
• light-sensitive eyes
• dry, scaly skin
• long-term deficiency can cause damage to nerve tissue
•


• SOURCES

Best sources: liver, milk, dairy products

Moderate sources: meats, dark-green leafy vegetables, eggs, avocadoes, oysters, mushrooms, salmon and tuna.

— information on this page is summarized from pages 353-54, Pelton
NUTRIENTS

• Beta carotene
• Biotin
• Boron

• Calcium
• Carnitine
• Chloride
• Choline
• CoEnzymeQ10
• Copper

• Folic Acid
• Glutathione

• Inositol
• Iodine
• Iron

• Magnesium
• Manganese
• Molybdenum
• Phosphorus
• Potassium
• Sodium

• Vitamin A

• Vitamin B1
• Vitamin B2
• Vitamin B3
• Vitamin B5
• Vitamin B6
• Vitamin B12

• Vitamin C
• Vitamin D
• Vitamin K

• Zinc
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