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RIBOFLAVIN AS A WATER-SOLUBLE VITAMIN
Functions
Riboflavin is a constituent of a group of enzymes called flavoproteins. As with thiamin, these enzymes are necessary in the breakdown of glucose to form energy. It is important to remember that the function of riboflavin in the release of energy is different from the function of the thiamin-containing enzymes. In other words, one vitamin cannot replace another; they might be considered as part of a team.
Riboflavin is essential for a healthy skin and for good vision in bright light. If the individual ingests more riboflavin than his body needs, the urinary excretion will increase; if the intake is inadequate, the body maintains its supply very carefully and the urinary excretion will practically stop.
Meeting daily needs
The requirement for riboflavin is related to the calorie and protein intake. The recommended allowance for the reference woman is 1.2 mg and for the reference man is 1.6 mg. The allowances are somewhat higher in proportion to body size for growing children and during pregnancy and lactation.
About half of the intake of riboflavin daily is furnished by milk alone. Cheese is a good source, although some of the vitamin has been lost in the whey. Important but smaller contributions are made by meat, especially organ meats, dark green leafy vegetables, and enriched cereal foods.
Riboflavin is stable to heat, acid, and oxidation. There is less loss in cooking than with thiamin or ascorbic acid. When exposed to light riboflavin is rapidly destroyed; thus, exposing milk in clear-glass bottles to sunlight for a few hours leads to considerable loss.
Clinical problems
Riboflavin deficiency leads to cheilosis, a cracking of the skin at the corners of the lips and scaliness of the skin around the ears and nose. There may be redness and burning as well as itching of the eyes, and extreme sensitivity to strong light.
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