Vitamin B2 Riboflavin

Vitamin B2, also known as riboflavin, is a water-soluble vitamin that occurs naturally in foods like eggs, milk, meat, and leafy green vegetables. It plays a crucial role in energy production, cell function, and metabolism. Industrially, it can be produced through chemical synthesis or fermentation processes.

Riboflavin is commonly added to foods as a nutrient supplement to fortify products and help consumers meet their daily intake needs. It is often found in cereals, bread, pasta, and dairy products. It also acts as a natural yellow colorant in some foods.

Riboflavin is essential for human health and is generally recognized as safe (GRAS) by the FDA when used as a nutrient. The U.S. National Academies of Sciences, Engineering, and Medicine have established upper intake levels for riboflavin. Both JECFA and EFSA have evaluated riboflavin and established acceptable daily intakes. Consuming adequate amounts of riboflavin is important for energy metabolism and overall health.