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Created with Fabric.js 1.4.5 Riboflavin Riboflavin Deficiencies Vitamin B2 Vitamin B2 water Soluble Functions What Does it MEAN? Riboflavin helps the body convertfood in to fuel which is Burned toproduce energy. It also helps thebody metabolize fats and proteins. Sorces To get Riboflavin eat the following Brewers Yeast, Almonds, Organ Meats,Whole Grain, Milk, YogurtEggs, Mushrooms. History Sore Throat, Lesion of the lips, mucosa of the mouth, glossitis Conjunctivitis,Seborrhic Dermatitsand Normochromic-Normocytic anemia Riboflavin deficiency usually occurs with other Vitamin BDeficiencies if they are too low you well get some of the symptoms such as The first observation of a pigment in milk with yellowgreen fluorescence can be traced to the English chemist Alexander Wynter Blyth in 1872, but it was not until the early 1930s that the substance was characterized as riboflavin. Interest in accessory food factors began in the latter half of the 19th century with the discovery of the first vitamin, thiamin. Thiamin was water soluble and given the name vitamin B(1). However, researchers realized that there were one or more additional watersoluble factors and these were called the vitamin B2 complex. The search to identify these accessory food factors in milk, whole wheat, yeast, and liver began in the early 1900s. As there is no classical nutritional disease attributable to riboflavin deficiency, it was the growthstimulating properties of the food extracts given to young rats that provided the tool with which to investigate and eventually extract riboflavin. The first observation of a pigment in milk with yellow-green fluorescence can be traced to the English chemist Alexander Wynter Blyth in 1872, but it was not until the early 1930s that the substance was characterized as riboflavin. Interest in accessory food factors began in the latter half of the 19th century with the discovery of the first vitamin, thiamin. Thiamin was water soluble and given the name vitamin B(1). However, researchers realized that there were one or more additional water-soluble factors and these were called the vitamin B-2 complex. The search to identify these accessory food factors in milk, whole wheat, yeast, and liver began in the early 1900s. As there is no classical nutritional disease attributable to riboflavin deficiency, it was the growth-stimulating properties of the food extracts given to young rats that provided the tool with which to investigate and eventually extract riboflavin.
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