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Abstract
<p>Riboflavin is an essential micronutrient in the human diet. Because riboflavin is water soluble and not stored in appreciable amounts in the body, sources of riboflavin must be constantly consumed. In the United States many cereal grains are being fortified with riboflavin. In this review we briefly discuss the chemistry of riboflavin, the role of riboflavin in nutrition and health, effects of food processing and storage and means of measuring riboflavin in food and animal feeds.</p>
Highlights
In 1912 Casimir Funk postulated the existence of an organic compound that could be extracted from the inner bran layer of rice removed during polishing this compund was useful in treating beriberi
Very little free riboflavin is found in natural sources, most is present as flavin adenine dinucleotide (FAD), and smaller amounts occur as Flavin mononucleotide (FMN)
Riboflavin or its derivatives are found in a wide variety of foods, milk and milk products make a important contribution to the riboflavin intakes of populations in Western countries and the decline in the consumption of milk and milk products in Western countries may contribute to the poor riboflavin status reported in sections of the population, young people
Summary
In 1912 Casimir Funk postulated the existence of an organic compound that could be extracted from the inner bran layer of rice removed during polishing this compund was useful in treating beriberi. McCollum and Kennedy (1916) found that when Factor B was autoclaved it lost the ability to prevent neuritis, but it could still promote growth in rats; they hypothesized the existence of a second portion of Factor B that was heat stable These factors were termed vitamin B1 (heat sensitive) and vitamin B2 (the heat stable factor).The heat stable B2 was purified and given the common name of riboflavin (Emmet & Luros, 1920).The chemical name of riboflavin is 7, 8-dimethyl-10-1'-D-ribityl-isoalloxazine, and it possesses a methyl group at positions 7 and 8 and a D-ribityl moiety at position 10 on the flavin ring (Eitenmiller & Landen, 2000). Our review will not touch upon these subjects, but rather we will focus on the chemistry and reactions of riboflavin, its role in human metabolism and methods for measuring riboflavin in foods and feeds
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