리보플라빈

용도리보플라빈 (비타민 B2)는 병 후에 나이 든 유아, 임신부, 모유로 기르는 어머니, 환자 및을 위한 자양물로 정상적인 생존에 있는 유기체를 위한 근본적인 필요성입니다. 그것은 carbonhydrate, 단백질 및 지방의 물질 대사에, 포함하고, 참가하고, 풍미 단백질의 중요한 구성, 수소의 옮기는 효소 체계입니다. 임상 연습에서는, 그것은 perleche, 설염, ophthalmitis, 결막염, seborrhea, 적당한 효력을 가진 음낭 염증에 적용 가능합니다, 음식과 급식 기업에서, 그것 음식과 급식 첨가물로 널리 이용되고 증명해 달라고 합니다 정결하것을.

개요A 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).

용도riboflavin (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.

일반 설명The 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.