Riboflavin is needed to use energy in the body, to breakdown fat, and to utilize other important chemicals, including Vitamin B6, Folate, Glutathione, and Dopamine.
Riboflavin deficiency is called ariboflavinosis and includes the symptoms of redness, swelling, or lesions of the mouth and/or lips, tongue inflammation, anemia, and peripheral neuropathy.
Sources & Absorption:
The body is unable to store Riboflavin for later use, therefore it must be consumed daily or every few days. Riboflavin is found in eggs, meat, peas, beans, lentils, carob, peanuts, and green vegetables, such as spinach. In general, riboflavin is better absorbed from animal products. Absorption is reduced by alcohol, copper, zinc, iron, and manganese.
Since Riboflavin is not stored in the body, there appears to be little to no risk of toxicity from consuming it.
* This information is not intended to encourage self-supplementation. As you will read in individual nutrient content, self-supplementation can be unnecessary or even dangerous. I highly recommend micro-nutrient blood testing before choosing to take any supplements that are not whole-foods based.
Gropper SS, Smith JL, Groff JL. Advanced nutrition and human metabolism. 5th ed. Belmont, CA: Wadsworth; 2009.
Mahan L, Escott-Stump S, Raymond J. Krauses's food and the nutrition care process. 13th ed. St. Louis, Missouri: Elsevier Saunders; 2012.
Linda Beeker, RDN
I love sharing the power of nutrition - a gift of God's design.