Information about Riboflavin
Riboflavin (rye' boe flay vin) is a water soluble B vitamin found in milk and dairy products, whole grains, legumes, lean meat and fish.
Mechanism of action of Riboflavin
Riboflavin is important in fat, carbohydrate and protein metabolism and is a central component in flavin adenine dinucleotide (FAD), a component of many enzymes that require electron transfer.
Deficiency of Riboflavin
Riboflavin deficiency is rare, but can occur with severe malnutrition and chronic alcoholism and usually presents with nonspecific symptoms including weakness, sore throat, mucositis, cheilosis, glossitis, dermatitis and anemia.
Sources of Riboflavin
Several foods are fortified with riboflavin including bread, cereals and milk.
RDA intake of Riboflavin
The recommended dietary allowance is 1.3 mg for adult men and 1.1 mg for women, which are well within the amounts found in a typical American diet.
Dosage and administration for Riboflavin
Riboflavin is available over-the-counter in multiple forms and is included in most multivitamin preparations in typical concentrations of 0.3 to 1.7 mg. Riboflavin is yellow in color, has natural fluorescence and is inactivated by light.
Side effects of Riboflavin
Oral forms of riboflavin have not been associated with adverse events, ALT elevations or hepatotoxicity even when given in high doses. One reason why high doses of riboflavin are well tolerated is that oral doses above 30 mg are not absorbed, and what riboflavin is absorbed is rapidly excreted and body stores are generally limited.