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 is very sensitive to both visible and ultraviolet light and considerable loss may occur if foods are exposed to light. Because milk is a primary source of riboflavin, opaque containers or ultraviolet light-blocking materials are used in packaging to preserve the riboflavin content. Moreover, cooking in a large quantity of water drains a part of Riboflavin content from the food.

Riboflavin is absorbed into the bloodstream through the walls of the small intestine. From there, it is carried to the tissues of the body and incorporated into the cell enzymes. The liver has the highest concentration of this vitamin as it contains about one-third of the total riboflavin in the body. Apart from the liver, kidneys, and heart have the richest concentrations of this vitamin. However the body does not store large quantities of this vitamin. Riboflavin is excreted primarily in the urine. Sweat is the other minor route of excretion.

Riboflavin is also the “Beauty” vitamin since it promotes a healthy skin, nails, and hair, apart from producing and repairing the body tissues.

The following table shows the Recommended Daily Allowance for Riboflavin (Vitamin B2):

More Articles :

• Advantages Of Taking Riboflavin
• Function For Vitamin B2
• Riboflavin And Insect Bite Prevention
• Vitamin B2 And Sleep
• Vitamin B2 Treatment For Cataracs
• What Foods Contain Riboflavin
• What Is Riboflavin