Vitamin B2 Riboflavin

Vitamin B2 or riboflavin is the second member of the B complex group. It is called the ‘Beauty Vitamin’. The word riboflavin is derived from two sources: ribose, referring to ribose sugar found in several vitamins and enzymes, and flavinmeaning yellow. Since that part of the B complex vitamins which remained intact even after heating, contained a molecule similar to that of ribose sugar and was yellow in color, it came to be known as riboflavin.
This vitamin was recognized in the 1920s when it became evident that some growth-promoting properties of vitamin B were retained after heat had destroyed the anti-beriberi properties.

Riboflavin is a crystalline compound with a beautiful yellow-orange hue. It is soluble in water. Though readily decomposed by heat in an alkaline solution, it is not destroyed by boiling in an acid solution. This vitamin is very sensitive to both visible and ultraviolet light. Considerable loss may occur if foods are exposed to light. Thus sun-drying of foods destroys most of their riboflavin content. Ordinary cooking does not affect riboflavin, but cooking in a large quantity of water causes some of this vitamin to be drained out from the food. Sulphate drugs and alcohol can destroy vitamin B2.

Riboflavin is absorbed into the bloodstream through the walls of the small intestine. It is carried to the tissues of the body and incorporated into the cell enzymes. The liver is the major site of storage and it contains about one-third of the total riboflavin in the body. The liver, kidneys, and heart have the richest concentrations of this vitamin. However the body does not store large quantities of it. Riboflavin is excreted primarily in the urine. Bile and sweat are other minor routes of excretion.

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