Riboflavin – little known, enormously versatile!
Vitamin B2? Probably unknown to many. Everyone knows vitamin C, and D of course, but B2... Yet the list of effects in the officially approved health claims is extremely long! Energy metabolism, nerves, skin, vision, blood, oxidative stress, fatigue — and that's just the list of EU-approved effects, which is known to be small. So it's worth paying attention to your own supply of vitamin B2, aka riboflavin!... Read more
Vitamin B2 25 mg, 100 capsules
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Vitamin B2, 120 capsules
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From 1€18.50€804.35 / 1 Kilogramm
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From 5€16.60€721.74 / 1 Kilogramm
Riboflavin is the scientific name for vitamin B2
Riboflavin is a water-soluble vitamin of the B complex that is of great importance for human metabolism. It plays a role in many reactions, including the extraction of energy from carbohydrates, fats and proteins, as it serves as a precursor for coenzymes. Riboflavin is also involved in normal cell function, growth and development.
Role and function
- Energy metabolism: Riboflavin plays a part in the conversion of nutrients into energy.
- Cell health: It supports regular cellular activity and cell growth.
- Metabolism: It is involved in the breakdown of fats, proteins and other B vitamins.
- Healthy skin and mucous membranes: Riboflavin helps to maintain healthy skin and mucous membranes.
- Protection against oxidative stress: It acts as an antioxidant and helps protect cells from damage.
Relevant sources
- Animal products: Milk and dairy products, meat, fish and offal such as liver and kidney have a high riboflavin content.
- Plant-based products: Wholegrain products and certain vegetables, such as spinach, can also be a good source.
Properties
- Light sensitivity: Because riboflavin is particularly sensitive to light, especially ultraviolet radiation, it should be stored in dark containers.
- Water solubility: It is water-soluble and, as one of the water-soluble vitamins, the body cannot store it, so regular dietary intake is required.
- Stability: It withstands a certain degree of heat, so cooking losses are limited.