Riboflavin (Vitamin B2)

Riboflavin (also known as vitamin B2) is one of the B vitamins, which are all water soluble. The conversion of the amino acid tryptophan to niacin (sometimes referred to as vitamin B3) requires FAD. Riboflavin is yellow and naturally fluorescent when exposed to ultraviolet light. In people who eat meat and dairy products, these foods contribute a substantial proportion of riboflavin in the diet. Vegans and those who consume little milk in developed countries are also at risk of riboflavin inadequacy. Exercise produces stress in the metabolic pathways that use riboflavin. Riboflavin deficiency during pregnancy, for example, can increase the risk of preeclampsia. Anemia and cataracts can develop if riboflavin deficiency is severe and prolonged. The earlier changes associated with riboflavin deficiency are easily reversed. However, riboflavin supplements rarely reverse later anatomical changes (such as formation of cataracts).