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Biosynthesis takes place in bacteria, fungi and plants, but not animals. [5] The biosynthetic precursors to riboflavin are ribulose 5-phosphate and guanosine triphosphate. The former is converted to L-3,4-dihydroxy-2-butanone-4-phosphate while the latter is transformed in a series of reactions that lead to 5-amino-6-(D-ribitylamino)uracil.
[5] E106, a very closely related food dye, is riboflavin-5′-phosphate sodium salt, which consists mainly of the monosodium salt of the 5′-monophosphate ester of riboflavin. It is rapidly turned to free riboflavin after ingestion. It is found in many foods for babies and young children as well as jams, milk products, and sweets and sugar ...
Adenine is bound to a cyclic ribose at the 1' carbon, while phosphate is bound to the ribose at the 5' carbon to form the adenine nucledotide. Riboflavin is formed by a carbon-nitrogen (C-N) bond between the isoalloxazine and the ribitol. The phosphate group is then bound to the terminal ribose carbon, forming a FMN.
Vitamin B 2 (riboflavin) Vitamin B 3 (niacin) Vitamin B 5 (pantothenic acid) Vitamin B 6 group: Pyridoxine; Pyridoxal-5-Phosphate; Pyridoxamine; Vitamin B 7 (biotin) Vitamin B 9 (folate) Vitamin B 12 (cobalamin) Choline; Vitamin A (e.g. retinol (see also - provitamin A carotenoids)) Vitamin C (Ascorbic acid) Vitamin D. Ergocalciferol ...
No evidence of toxicity based on limited human and animal studies. The only evidence of adverse effects associated with riboflavin comes from in vitro studies showing the production of reactive oxygen species (free radicals) when riboflavin was exposed to intense visible and UV light. [23] Vitamin B 3: US UL = 35 mg as a dietary supplement [24]
This is about 1.5% of body weight. [2] Phosphorus occurs in amounts of about 2/3 of calcium, and makes up about 1% of a person's body weight. [10] The other major minerals (potassium, sodium, chlorine, sulfur and magnesium) make up only about 0.85% of the weight of the body. Together these eleven chemical elements (H, C, N, O, Ca, P, K, Na, Cl ...
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However, dietary factors like phytates, oxalates, tannins, and high sodium can impair calcium absorption and retention, underscoring the need to maintain sufficient levels of both calcium and vitamin D3 through diet or supplementation to reduce the risk of pathologic fractures. [169] [174]
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