Riboflavin Vitamin B

Riboflavin is stable when heated in ordinary cooking, unless the food is exposed to ultraviolet radiation (sunlight). To prevent riboflavin breakdown, riboflavin-rich foods such as milk, milk products, and cereals are packaged in opaque containers. Riboflavin is a component of two coenzymes—flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD)—that act as hydrogen carriers when carbohydrates and fats are used to produce energy. It is helpful in maintaining good vision and healthy hair, skin and nails, and it is necessary for normal cell growth.

Riboflavin deficiency causes a condition known as ariboflavinosis, which is marked by cheilosis (cracks at the corners of the mouth), oily scaling of the skin, and a red, sore tongue. In addition, cataracts may occur more frequently with riboflavin deficiency. A deficiency of this nutrient is usually a part of multinutrient deficiency and does not occur in isolation. In North America, it is mostly observed in alcoholics, elderly persons with low income or depression, and people with poor eating habits, particularly those who consume highly refined and fast foods and those who do not consume milk and milk products.

Unlike fat-soluble vitamins, water-soluble vitamins are easily lost during cooking and processing. The body does not store excess quantities of most water-soluble vitamins, so foods bearing them must be consumed frequently. [Photograph by lwa-Stephen Welstead. Corbis. Reproduced by permission.]
0 0

Post a comment