Information on Vitamin B2
Vitamin B2 is a water-soluble vitamin needed to process amino acids and fats, activate vitamin B6 and folic acid, and help convert carbohydrates into the fuel the body runs on adenosine triphosphate (ATP). Under some conditions, vitamin B2 can act as an antioxidant.
Dairy products, eggs, and meat contain significant amounts of vitamin B2. Leafy green vegetables, whole grains, and enriched grains contain some vitamin B2.
Vitamin B2 deficiency can occur in alcoholics. Also, a deficiency may be more likely in people with cataracts or sickle cell anemia. In developing countries, vitamin B2 deficiency has been found to be a risk factor for the development of preeclampsia in pregnant women. People with chronic fatigue syndrome may be deficient in vitamin B2.
Anemia (if deficient) Migraine headaches Canker sores Cataracts High homocysteine (for people with a specific genetic makeup) Parkinson’s disease Preeclampsia Sickle cell anemia
At supplemental and dietary levels, vitamin B2 is nontoxic. Vitamin B2 works with vitamin B1, vitamin B3, and vitamin B6. For that reason, vitamin B2 is often taken as part of a B-complex supplement. Certain medicines may interact with vitamin B2. Refer to drug interactions for a list of those medicines.
The ideal level of intake is not known. The amounts found in many multivitamin supplements (20–25 mg) are more than adequate for most people.