Vitamin B2

Vitamin B2, or riboflavin, is one of the water-soluble B vitamins crucial for energy metabolism and various physiological processes. The history of Vitamin B2 is intertwined with the broader exploration of the B-complex vitamins.

The concept of B vitamins emerged in the early 20th century as researchers began to recognize that certain diseases, such as beriberi and pellagra, were linked to dietary deficiencies. In the 1920s, the Hungarian biochemist Paul György conducted pioneering work on what was then called Vitamin B, isolating a substance from egg white that prevented a condition in rats known as "pellagra-like dermatitis." This substance turned out to be riboflavin.

In 1933, the German chemist Richard Kuhn and his colleague Paul H. Hochreutiner successfully isolated and crystallized riboflavin, confirming its chemical structure. Kuhn won the Nobel Prize in Chemistry in 1938 for his work on carotenoids and vitamins, including the elucidation of the structure of riboflavin.

The importance of riboflavin became more apparent as researchers investigated its role in the body. Riboflavin is a precursor to coenzymes involved in various metabolic pathways, particularly in the electron transport chain of cellular respiration. These coenzymes, namely flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), play essential roles in energy production.

Riboflavin deficiency can lead to a condition known as ariboflavinosis, which manifests as sore throat, redness and swelling of the lining of the mouth and throat, cracks or sores on the outsides of the lips (cheilosis), inflammation and redness of the tongue (magenta tongue), and moist, red, smooth, swollen skin (seborrheic dermatitis).

As the understanding of riboflavin's importance grew, it became a target for fortification in various food products, contributing to the reduction of nutritional deficiencies. Today, riboflavin is widely available in a variety of foods, including dairy products, lean meats, green leafy vegetables, and enriched cereals.

Ongoing research continues to explore the broader roles of riboflavin in health, including its potential antioxidative properties and its impact on various physiological functions beyond energy metabolism.