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Riboflavin, also known as vitamin B 2, is a vitamin found in food and sold as a dietary supplement. [3] It is essential to the formation of two major coenzymes, flavin mononucleotide and flavin adenine dinucleotide. These coenzymes are involved in energy metabolism, cellular respiration, and antibody production, as well as normal growth and ...
This is referred to as "enriched flour" on food labels. B vitamins are particularly concentrated in meat such as turkey, tuna and liver. [3] Sources for B vitamins also include spinach, legumes (pulses or beans), whole grains, asparagus, potatoes, bananas, chili peppers, breakfast cereals. [2]
The discovery dates of the vitamins and their sources Year of discovery Vitamin Food source 1913: Vitamin A (Retinol) Cod liver oil: 1910: Vitamin B 1 (Thiamine) Rice bran: 1920: Vitamin C (Ascorbic acid) Citrus, most fresh foods 1920: Vitamin D (Calciferol) Cod liver oil 1920: Vitamin B 2 (Riboflavin) Meat, dairy products, eggs: 1922: Vitamin ...
Weetabix is already doing God’s work – it’s made from 100 per cent wholegrain, high in fibre, low in sugar, salt and fat, and fortified with thiamin (B1), riboflavin (B2), niacin, folic acid ...
The Food and Drug Administration oversees dietary supplements for weight loss and sometimes takes harmful weight loss products off the market. But they don't formally approve vitamins and ...
Bacteria, fungi and plants can produce riboflavin, but other eukaryotes, such as humans, have lost the ability to make it. [9] Therefore, humans must obtain riboflavin, also known as vitamin B2, from dietary sources. [14] Riboflavin is generally ingested in the small intestine and then transported to cells via carrier proteins. [9]
Sweet potatoes became common as a food crop in ... Riboflavin (B2) (mg ... sweet potato leaves and shoots are a good source of vitamins A, C, and B 2 (riboflavin), ...
Flavin mononucleotide is also used as an orange-red food colour additive, designated in Europe as E number E101a. [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.
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