Ribloflavin

Riboflavin, also known as Vitamin B2, is a water-soluble vitamin that occurs naturally in foods like eggs, meat, dairy, and green vegetables. It is also 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 to fortify them, helping consumers meet their daily vitamin needs. It can also be used as a yellow colorant in various food products. You can find it in enriched breads, cereals, pasta, and some dairy products.

Riboflavin is generally recognized as safe (GRAS) by the FDA when used as a nutrient or color additive. It is an essential nutrient, and deficiency can lead to various health issues, though this is rare in developed countries. International bodies like JECFA have evaluated riboflavin. High doses are typically excreted in urine and are not associated with significant toxicity.