Riboflavin or Vitamin B2 Molecule
Riboflavin, also known as vitamin B2 is an easily absorbed micronutrient with a key role in maintaining health in humans and animals. Riboflavin is yellow or yellow-orange in color and in addition to being used as a food coloring, it is also used to fortify some foods. It is used in baby foods, breakfast cereals, pastas, sauces, processed cheese, fruit drinks, vitamin-enriched milk products, and some energy drinks. Regarding occurrence and sources of vitamin B2, yeast extract is considered to be exceptionally rich in vitamin B2, and liver and kidney are also rich sources. Wheat bran, eggs, meat, milk, and cheese are important sources in diets containing these foods.
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Keywords: b2, c17h20n4o6, energy, flavin, metabolism, molecule, riboflavin, ribose, vitamin
