Vitamin B2: Where Its Contained
Vitamin B2 is better known under the name "riboflavin". It collapses under the influence of light, but is difficult to dissolve in water and alcohol. Because vitamin B2 ensures correct for oxidation and reduction processes in the body. Riboflavin is quite common in nature and the body receives it usually with dairy products and meat.
Heighten effect on the body of vitamin B1 medications is governing the functioning of the thyroid, antihypertensive drugs. Neuroleptics are riboflavin blockers (mostly anxiolytics), and peripheral vasodilators.
Vitamin B2 contributes to the absorption and accumulation of iron as well as the absorption of vitamin B6.
Sources of Vitamin B2
Riboflavin is synthesized by micro-organisms and the micro-flora of the colon. Sources of vitamin B2 are products of plant and animal origin:
- green leafy vegetables,
- wholegrain cereals (buckwheat, wheat porridge, oatmeal),
- shell and germ of cereals,
- legumes (peas, beans, beans, lentils),
- kidneys, liver,
- meat, fish,
- egg whites,
- cottage cheese pressed, cheese,
- milk yogurt.
Reasons of Vitamin B2 Hypovitaminosis
It’s hard to find people with a lack of vitamin B2 in the body. Riboflavin deficiency occurs in people starving or on the strict diet. The reasons are endogenous dysfunction suction intestines and stomach that occurs in certain diseases.