Why Does My Body Vitamin B2?

So many B vitamins folic acid, B6, B12 … And our bodies need all of them! Vitamin B2 was discovered by accident in the early part of 20th century when dietitians seeking an enzyme that promoted the growth of the food. What they found instead was a yellow substance that we now know as riboflavin – also known as vitamin B2!

Along with the other B-complex vitamins, vitamin B2 helps the body make energy from carbohydrates, fats, and proteins. Riboflavin especially promotes energy production in the brain! Researchers believe that vitamin B2 may be able to help bring relief to victims of migraine and help prevent cataracts. A recent study of older women found that those who ate more vitamin B2 had the lowest level of cataract formation.

Vitamin B2 works with glutathione – an enzyme that helps to clear free radicals from the body. When glutathione levels are low, riboflavin may help to regenerate the enzyme. Glutathione is also important for people with sickle cell anemia, five milligrams of riboflavin daily may help increase the amount of glutathione and iron in the blood. Riboflavin can improve iron levels in people with iron deficiency anemia, too.

Even in large quantities, riboflavin is not toxic. Some people only need five to ten milligrams per day, the average adult needs between one and two milligrams per day – but the body can absorb as much as twenty milligrams at a time. However, this vitamin has a fluorescent yellow color that can affect the color of your urine. Not sure if you get enough vitamin B2 in your diet? Some signs of a vitamin B2 deficiency include skin hypersensitivity to light and greasy, flaky, dry.

The single best source of vitamin B2 is milk. Other dairy products like cheese, yogurt, cottage cheese, and ice cream are also good sources of riboflavin. You can get lots of vitamin B2 from other sources such as meat (especially organs like liver and kidney), leafy green veggies, and enriched breads and cereals. Keep in mind that light can destroy riboflavin in food – as much as 50% of the content of riboflavin in milk, for example, can be lost in just four hours of light exposure.

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