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CAS number 83-88-5 YesY
PubChem 493570
ChemSpider 431981 YesY
EC nummer 201-507-1
DrugBank DB00140
KEGG D00050 N
MeSH Riboflavin
ChEBI CHEBI:17015 YesY
ATC code A11HA04
Beilstein Reference 97825
3DMet B01201
Jmol-3D images Image 1
Molecular formula C17H20N4O6
Molar mass 376.36 g mol−1
Appearance Orange crystals
log P 0.095
Acidity (pKa) 9.888
Basicity (pKb) 4.109
NFPA 704
NFPA 704.svg
 YesY (verify) (what is: YesY/N?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Riboflavin, also kent as vitamin B2 is an easily absorbed coloured micronutrient wi a key role in maintainin health in humans an ainimals. It is the central component o the cofactors FAD an FMN, an is therefore required bi aw flavoproteins. As such, vitamin B2 is required for a wide variety o cellular processes. It plays a key role in energy metabolism, an for the metabolism o fats, ketone bodies, carbohydrates, an proteins.

Milk, cheese, leaf vegetables, liver, kidneys, legumes, yeast, mushrooms, an awmonds[2] are guid soorces o vitamin B2, but exposure tae licht destroys riboflavin.

The name "riboflavin" comes frae "ribose" (the succar whose reduced fairm, ribitol, fairms pairt o its structur) an "flavin", the ring-moiety which imparts the yellae colour tae the oxidized molecule (frae Latin flavus, "yellae"). The reduced fairm, which occurs in metabolism alang wi the oxidized fairm, is colourless.

Riboflavin is baist kent visually as the vitamin which imparts the orange colour tae solid B-vitamin preparations, the yellae colour tae vitamin supplement solutions, an the unusual fluorescent-yellae colour tae the urine o persons who supplement wi heich-dose B-complex preparations (no ither vitamin imparts ony colour tae urine).

Riboflavin can be uised as a deliberate orange-reid fuid colour additive, an as such is designatit in Europe as the E nummer E101.[3]

References[eedit | eedit soorce]

  1. PubChem 493570
  2. Higdon, Jane; Victoria J. Drake (2007). "Riboflavin". Micronutrient Information Center. Linus Pauling Institute at Oregon State University. Retrieved December 3, 2009. 
  3. "Current EU approved additives and their E Numbers". UK Food Standards Agency. July 27, 2007. Retrieved December 3, 2009. 

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