DESCRIPTION/FUNCTION

• Riboflavin is classified as a B-vitamin. Essential for growth; plays an enzymatic role in tissue respiration and acts as a transporter of hydrogen ions. Coenzyme forms are FMN (flavin mononucleotide) and FAD (flavin adenine dinucleotide).

DRI (RDA or AI for Adults)

• Males: 1.3 mg.
• Females: 1.1 mg.
• Pregnancy: 1.4 mg.
• Lactation: 1.6 mg.

MAJOR SOURCES

• Liver, almonds, brewer’s yeast, dairy products, green leafy vegetables, eggs.
• Specifically beef liver, beef kidney, veal liver, chicken liver, beef heart, turkey liver, almonds, brewers yeast, soynuts, mackerel, lowfat yogurt, clams, nonfat milk, pork loin, beef steak, lamb, herring, egg, oysters.

MAINTENANCE/THERAPEUTIC RANGE

• 10 mg to 400 mg.

POSSIBLE THERAPEUTIC APPLICATIONS

• Cataracts
• Headache (migraine)

COMMENTS

• Riboflavin has some antioxidant properties and may work with vitamin E. Riboflavin is the vitamin that can give urine a strong yellow-orange color.

CAUTIONS

• None significant.