7,8-dimethyl-10-((2R,3R,4S)-2,3,4,5-tetrahydroxypentyl)benzo(g)pteridine-2,4(3H,10H)-dione

DescriptionA water-soluble B fraction was found in the 1920s to contain a yellow, fluorescent growth factor called riboflavin in England and vitamin G in the United States. In the early 1930s, several groups found the coenzyme forms of riboflavin 50-phosphate (flavin mononucleotide) and the further conjugate with adenylic acid (flavin adenine dinucleotide).

Occurrence(-)-Riboflavin is a nutritional factor found in milk, eggs, malted barley, liver, kidney, heart, leafy vegetables. Richest natural source is yeast. Minute amounts present in all plant and animal cells. Vitamin (enzyme cofactor).

UsesVitamin B2 (riboflavin) is produced by yeast from glucose, urea, and mineral salts in an aerobic fermentation.

UsesNutritional factor found in milk, eggs, malted barley, liver, kidney, heart, leafy vegetables. Richest natural source is yeast. Minute amounts present in all plant and animal cells. Vitamin (enzyme cofactor).

Usesriboflavin (Vitamin B2) is used in skin care preparations as an emollient. It can be found in sun care products as a suntan enhancer. Medicinally, it is used for the treatment of skin lesions.

UsesRiboflavin is the water-soluble vitamin b2 required for healthy skin and the building and maintaining of body tissues. it is a yellow to orange-yellow crystalline powder. it acts as a coenzyme and carrier of hydrogen. it is stable to heat but may dissolve and be lost in cooking water. it is relatively stable to storage. sources include leafy vegetables, cheese, eggs, and milk.

General DescriptionThe conflicting results were eventually found to be due,in part, to deficiencies in study animals not just of vitamin B2,but also vitamin B3 (niacin), the cause of human forms of pellagra,and/or vitamin B6 (pyridoxine), another cause of dermatitis.Likewise, treatments with vitamin B2 were inconsistentbecause the early sources of this vitamin contained otherB vitamins. Vitamin B2 was eventually isolated from eggwhites in 1933 and produced synthetically in 1935. Thename riboflavine was officially accepted in 1960; althoughthe term was in common use before then. In 1966, IUPACchanged it to riboflavin, which is in common use today.Riboflavin is synthesized by all green plants and by mostbacteria and fungi. Therefore, riboflavin is found, at least insmall amounts, in most foods. Foods that are naturally highin riboflavin include milk and other dairy products, meat,eggs, fatty fish, and dark green vegetables. Chemically, riboflavin is an N-glycoside of flavin, alsoknown as lumichrome, and the sugar, ribitol .Flavin is derived from the Latin word flavus for “yellow”because of the yellow color of its crystals and yellow fluorescenceunder UV light. Riboflavin is heat stable but easilydegraded by light. Its systematic names are 7,8-dimethyl-10-ribitylisoalloxazine and 7,8-dimethyl-10-(D-ribo-2,3,4,5-tetrahydroxypentyl)isoalloxazine.