Rboflavin

Riboflavin, also known as Vitamin B2, is a water-soluble vitamin that occurs naturally in foods like eggs, meat, and dairy. It can also be produced commercially through fermentation or chemical synthesis. Riboflavin plays a vital role in energy production, cell function, and metabolism.

Riboflavin is often added to foods as a nutrient supplement, particularly in fortified cereals, bread, and pasta. It also functions as a yellow colorant in some food products. Its presence is common in baked goods, dairy products, and nutritional supplements.

Riboflavin is generally recognized as safe (GRAS) by the FDA when used as a nutrient or color additive. It is an essential vitamin, and deficiency can lead to various health issues, though this is rare in developed countries. JECFA and EFSA have evaluated riboflavin and established acceptable daily intakes. High doses are generally well-tolerated as excess is excreted in urine, though very high doses might cause mild side effects.