Vitamin B2
Riboflavin or vitamin B2 is part of coenzymes flavinadenominemononucleotide (FAD) and flavinmononucleotide (FMN), plays a key role in oxidative metabolism.
Source
A small amount is found in many foods. Good sources are meat, fish, offal, vegetables, milk, cheese, eggs, whole grain cereals. Recommended daily intake for adults: 1.2 to 1.5 mg [1]
Deficiency
Deficiency caused by the lack of riboflavin in food is sparse, may be secondary due to malabsorption, enterocolitis, coeliac disease , chronic hepatitis in children is often a broad-spectrum antibiotics . Clinical picture : seborrheic dermatitis, conjunctivitis, sometimes keratitis, photophobia, impaired growth, angular cheilitis, peeling lips, mucous membranes (cheilosis), atrophic glossitis, dysphagia, normocytic normochromic anemia and bone marrow hypoplasia. Laboratory evaluation: decreases secretion of vit. B2 below 32 mg/24 h, decreased concentrations of glutathione and glutathione reductase in erythrocytes.
Excess
Signs of excess are not known.
Links
Related articles
Reference
- ↑ Deutsche Gesellschaft für Ernährung, Österreichische Gesellschaft für Ernährung, Sweizerische Gesellschaft für Ernährungforschung, Sweizerische Vereinigung für Ernährung. . Referenzwerte für die Nährstoffzufuhr (DACH). 1. edition. Frankfurt am Main : Umschau/Braus, 2000. 216 pp. ISBN 3-8295-7114-3.
Bibliography
- BENCKO, Vladimir, et al. Hygiene and epidemiology : selected chapters. 2. edition. Prague. 2008. ISBN 80-246-0793-X.
