Vitamin B2, also known as riboflavin, is a water-soluble vitamin that cannot be synthesized by the human body and must be supplied by food. It is indispensable for maintaining normal physiological functions and metabolism of the human body. Vitamin B2 participates in the normal growth of cells, promotes wound healing, strengthens nails and hair, and is also an important component of coenzymes. It participates in the synthesis and metabolism of the three major nutrients of carbohydrate Chemicalbook compounds, protein and fat, and participates in the formation of red blood cells and the transport of iron. , Helps prevent iron deficiency anemia, and also has a certain hypotensive effect. It is mainly used to prevent and treat angular cheilitis, glossitis, chapped lips, conjunctivitis, scrotum, and seborrheic dermatitis caused by vitamin B2 deficiency. Wait.

Properties: This product is orange-yellow crystalline powder; slightly smelly, slightly bitter taste; the solution is easy to deteriorate, and it deteriorates more quickly in alkaline solution or when exposed to light. This product is almost insoluble in water, ethanol, chloroform or ether; it dissolves in dilute sodium hydroxide solution.

Uses: nutritional supplements. Used in wheat flour, dairy products, soy sauce. It is still used in rice, bread, biscuits, chocolate, seasoning sauce, etc. Sometimes available

As a pigment.

CAS No.: 83-88-5

The recommended daily intake for adults is 1.2-1.7mg. 1.6 mg is required during pregnancy, 1.8 mg during the first 6 months of breastfeeding, and 1.7 mg in the next 6 months; people who are often in a state of stress, please increase the intake.

The most common vitamin that Americans lack is B2.

utility:

Promote development and cell regeneration;

Promote the normal growth of skin, nails and hair;

Help eliminate inflammation in the mouth, lips, and tongue;

Improve eyesight and reduce eye fatigue;

It interacts with other substances to help the metabolism of carbohydrates, fats, and proteins.

Foods rich in vitamin B2:

Milk, animal liver and kidney, brewing yeast, cheese, green leafy vegetables, fish, eggs

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