1. Riboflavin Victory Kim, Calvin Liang,

2. What is Riboflavin?

3. Vitamin B Easily absorbed Micronutrient –Key role in maintaining health in humans What is Riboflavin?

4. Function Builds tissue Releases energy from carbohydrates Aids digestion Helps the functioning of the nervous system Prevents constipation Promotes a healthy skin, nails and hair Helps maintain good vision

5. Deficiency of Riboflavin Urinary riboflavin excretion rates increase slowly with increasing intakes.. –BUT, if intake levels reach 1.0 mg/d (tissue saturation), excretion levels skyrocket –Once intakes of 2.5 mg/d are reached, excretion becomes approximately equal to the rate of absorption –Water-soluble (must be replenished)

6. Deficiency Diseases Ariboflavinosis – commonly seen in protein-energy malnutrition, or alcoholism. –Common Cause: DIET –most commonly associated with dermatologic conditions, such as the following: Cheilosis, or chapping and fissuring of the lips, as in the image below. A sore, red tongue Oily, scaly skin rashes on the scrotum, vulva and philtrum

7. Deficiency Diseases *cont.* Developing Anomolies: –Cleft lip and palate deformities –Growth retardation in infants and children –Congenital heart defects

8. Toxicity Riboflavin not toxic when taken orally –Low Solubility Toxic doses can be administered by injection –Excess is excreted in the urine Imparts a very yellow color Can exceed excesses of 400 mg/d of riboflavin orally –no short-term side effects were reported.

9. Recommended Daily Allowance (RDA) Minimum intake of 1.2 mg for persons whose caloric intake may be > 2,000 Kcal Current RDAs for Riboflavin for adult men and women are 1.3 mg/day and 1.1 mg/day, respectively –estimated average requirement for adult men and women are 1.1 mg and 0.9 mg, respectively infants the RDA is 0.3-0.4 mg/day and for children it is 0.6-0.9 mg/day.

10. Food Sources Riboflavin is yellow or yellow-orange in color –Used in food coloring at times Used in baby foods, breakfast cereals, pastas, sauces, processed cheese, fruit drinks. Yeast extract is considered to be very rich in vitamin B2 Wheat bran, eggs, meat, milk, and cheese are important sources in diets containing these foods. Milk and other dairy products Fortification of every day food

11. Statistics A deficiency in riboflavin alone has never occurred in the natural environment. –Although poorer populations in the United States have a higher rate of riboflavin deficiency, the affected individuals are also deficient in a number of other nutrients Riboflavin-deficient women were 4.7 times more likely to develop preeclampsia (increased blood pressure during pregnancy) though the mechanism for this is not known.

12. RESOURCES//BIBLIOGRAPHY http://www.nlm.nih.gov/medlineplus/druginfo/natural/patient- riboflavin.htmlhttp://www.nlm.nih.gov/medlineplus/druginfo/natural/patient- riboflavin.html http://www.anyvitamins.com/vitamin-b2-riboflavin-info.htm http://health.nytimes.com/health/guides/nutrition/riboflavin/over view.htmlhttp://health.nytimes.com/health/guides/nutrition/riboflavin/over view.html http://emedicine.medscape.com/article/125193-overview http://lpi.oregonstate.edu/infocenter/vitamins/riboflavin/ http://www.hoptechno.com/book29h.htm http://www.faqs.org/health/topics/8/Riboflavin- deficiency.html#ixzz0a0YNrjWMhttp://www.faqs.org/health/topics/8/Riboflavin- deficiency.html#ixzz0a0YNrjWM http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1407763/