Views: 0 Author: Site Editor Publish Time: 2022-08-06 Origin: Site
Vitamin B2 is a water-soluble vitamin, but slightly water-soluble, with a solubility of 12 mg/100 ml at 27.5 °C. Soluble in sodium chloride solution, slightly soluble in dilute caustic soda, slightly soluble in alkaline solution, stable in strong acid solution. Heat and oxidation resistance. Light and UV radiation lead to irreversible decomposition.
What is the physiological function of vitamin B2?
What are the sources of vitamin B2 in food?
What is the mechanism of action of vitamin B2?
1. Vitamin B2 is involved in biological oxidation and energy metabolism in the body and is associated with the metabolism of carbohydrates, proteins, nucleic acids and fats. It can improve the utilization rate of proteins in the body, promote growth and development, and maintain the integrity of skin and cell membranes. It has the function of protecting skin, hair follicles, mucous membranes and sebaceous glands.
2. Vitamin B2 is involved in cell growth and metabolism and is an essential nutrient for metabolism and repair of body tissues, such as strengthening liver function and regulating adrenaline secretion.
3. Vitamin B2 is involved in the metabolism of vitamin B6 and niacin, which is a model for the coordination effect of B vitamins. As prosthetic groups, FAD and FMN are involved in the conversion of tryptophan to niacin and the conversion of vitamin B6 to pyridoxal phosphate.
4. Vitamin B2 is associated with the absorption and storage of iron in the body.
5. Vitamin B2 also has an antioxidant effect, which may be related to flavinase glutathione reductase.
Vitamin B2 is widely used in various foods, but the content of animal foods is usually higher than the content of plant foods, such as liver, kidney, heart, egg yolk, eel and milk of various animals. It is also rich in many green leafy vegetables and legumes and poor in cereals and general vegetables. Therefore, in order to fully meet the body's needs, in addition to as much animal food as possible such as animal liver, eggs and milk, you should eat more fresh green leafy vegetables, various beans, as well as coarse rice and pasta. and take various measures to minimize the loss of vitamin B2 during cooking and storage of food.
The main physiological function of vitamin B2 is to promote metabolism as a coenzyme. Riboflavin combines with phosphoric acid and a protein molecule to form flavinase. This class of enzymes, also known as dehydrogenases, is important in that the highly mediated transfer of hydrogen atoms is important for the metabolism of sugars, lipids and amino acids. It is an essential factor for the growth of many animals and microorganisms.
vitamin B2 binds to specific proteins to produce yellow enzymes. Yellow enzymes play a role in the transfer of hydrogen in metabolism and are involved in the respiratory process of tissues.
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