B6 Riboflavin

Riboflavin, also known as vitamin B6, is a water-soluble vitamin that occurs naturally in foods like eggs, meat, dairy, and green vegetables. It is often produced commercially through fermentation using microorganisms or by chemical synthesis. Riboflavin plays a vital role in energy production, cell function, and metabolism.

Riboflavin is added to foods as a nutrient supplement, particularly in fortified cereals, bread, and pasta. It also acts as a yellow colorant in some products. Manufacturers add it to enhance the nutritional profile of processed foods and to provide a specific color.

Riboflavin is generally recognized as safe (GRAS) by the FDA when used as a nutrient. The National Academies have established an upper intake level (UL) for riboflavin. JECFA and EFSA have evaluated riboflavin. High doses can cause bright yellow urine, but it is generally considered safe and excess amounts are excreted in urine.