Human Nutrition 3(3+0)

Lesson 25 : Riboflavin

Introduction

• Riboflavin is stable in ordinary cooking, unless the food is exposed to ultraviolet radiation (sunlight).
• To prevent riboflavin loss, foods rich in riboflavin - milk, milk products, and cereals are packed 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 metabolized used to produce energy.
• Riboflavin is helpful in maintaining good vision and healthy hair, skin and nails, and is also necessary for normal cell growth.

Absorption and storage

Riboflavin is absorbed from the small intestines through the portal vein and passed on to all tissues by the general circulation. Excess riboflavin ingested is not stored in the body. A major part is excreted in urine and a small part is broken down in the tissues.