Riboflavin (vitamin B2)

Other names
Synopsis
Uses: Health Conditions
Uses: Body Systems
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Other names

Riboflavin-5-Phosphate
Vitamin B2
Lactoflavin

Synopsis

Riboflavin, also known as vitamin B2, is a water-soluble B-vitamin that plays a critical role in cellular energy production, antioxidant defense, and nutrient metabolism. It serves as a precursor to the coenzymes FMN (flavin mononucleotide) and FAD (flavin adenine dinucleotide), which are essential for redox reactions in the body. These coenzymes assist in the conversion of carbohydrates, fats, and proteins into ATP (adenosine triphosphate), the energy currency of the cell.

Riboflavin is necessary for healthy skin, eyes, nerve function, and red blood cell production. It supports mitochondrial activity and helps maintain normal levels of other B-vitamins, particularly vitamin B6 and niacin (B3). Its role in the glutathione redox cycle also makes it crucial in protecting cells from oxidative stress and maintaining liver detoxification pathways.

Medicinally, riboflavin is commonly used to:

Prevent and treat riboflavin deficiency, which can cause symptoms such as fatigue, sore throat, cracked lips, mouth ulcers, and a swollen or magenta-colored tongue.
Support eye health, particularly in conditions like cataracts and glaucoma.
Prevent migraine headaches — at doses of 200–400 mg daily, riboflavin has been shown to reduce migraine frequency and severity.
Enhance energy production in cases of chronic fatigue, fibromyalgia, or adrenal dysfunction.
Support skin repair in people with dermatitis or seborrhea.

Riboflavin is not stored in large amounts in the body and must be obtained regularly through diet or supplements. Natural sources include dairy products, eggs, lean meats, green vegetables, almonds, and fortified cereals. It is often included in B-complex formulas, multivitamins, or as a standalone supplement, especially for therapeutic use in migraine prevention or metabolic support.

Historical Usage
The medicinal understanding of riboflavin is relatively modern. It was first isolated in 1933, following the discovery of a yellow-green fluorescent compound in milk and organ meats. Originally referred to as "lactoflavin" (flavin from milk), it was later renamed riboflavin, referring to its sugar alcohol side chain (ribitol) and its yellow color (from the Latin flavus, meaning yellow).

Riboflavin became officially recognized as part of the vitamin B complex—a group of water-soluble vitamins essential for metabolism—during the early to mid-20th century, when deficiency syndromes like ariboflavinosis were being investigated. Symptoms of riboflavin deficiency were especially noted in populations consuming low-protein diets or relying heavily on polished rice and refined grains, which lack B-vitamin-rich bran layers.

The discovery of riboflavin marked a turning point in nutritional science and preventative medicine, paving the way for vitamin fortification of grains and infant formulas. During and after World War II, governments began adding riboflavin to processed foods as part of public health initiatives to prevent malnutrition.

While it does not have a place in ancient herbal traditions due to its relatively recent isolation and identification, its therapeutic use today is well established, particularly in neurology, energy metabolism, and functional nutrition. High-dose riboflavin continues to be recommended by integrative and conventional practitioners alike, especially for migraine prophylaxis, mitochondrial support, and detoxification enhancement.

Uses: Health Conditions

Migraine (Traditional)
Night Blindness (Traditional)

Body Systems

Eyes (Traditional)
Mitochondria (Traditional)
Nerves (Traditional)
Skin (Traditional)
Structural System (Traditional)

Products containing this ingredient

Health Concerns

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