Vitamin B2, or riboflavin, was the second vitamin identified by science after thiamine. It is an essential coenzyme for the metabolism and utilisation of macro-nutrients such as carbohydrates, fats and proteins, and plays an important role in the production of energy from food. Due to its involvement in activating several antioxidant enzymes, it is important for maintaining antioxidant defences in the body. Riboflavin is also necessary for the metabolism and/or activation of other B vitamins, including vitamin B3 (niacin), vitamin B6 (pyridoxine), vitamin B9 (folate) and vitamin B12 (methyl-cobalamin); so a deficiency of riboflavin can also lead to a deficiency of other B vitamins. Additionally, it is required for normal iron metabolism, and low vitamin B2 consumption has been linked with iron-deficiency anaemia.

The recommended daily intake of vitamin B2 is 1.1 mg for women and 1.3 mg for men.

Food sources of vitamin B2 include almonds, asparagus, avocadoes, barley grass, broccoli, currants, eggs, enriched breads and cereals, green beans, lean beef and pork, milk and dairy products (yoghurt, cheese), organ meats (heart, kidneys, liver), poultry, raisins, salmon, spinach, sprouts, wholegrain cereals, yeast.

Key Indications:

Helps maintain healthy folate levels

It helps convert and metabolise carbohydrates, fats and protein into energy

Helps maintain healthy riboflavin levels in the body

To support appropriate energy levels within the body

To sustain optimal eye health

May assist in reducing the development and duration of a mild migraine

To promote healthy skin growth and appearance

To foster and maintain cardiovascular function and well-being