RIBOFLAVIN

RIBOFLAVIN

Brand Names:  Vitamin B, Lactoflavine; Vitamin G; Beflavine; Flavaxin; Ribipca.

Riboflavin was first identified in milk and due to its yellow colour, it was known as "lactochrome". It occurs naturally in the free form or in various chemical complexes with protein, phosphoric acid, adenine, or nucleic acid. This nutritional factor is found in milk, eggs, malted barley, liver, kidney, heart and leafy vegetables. The richest natural source is yeast. It occurs in the free form only in the retina of the eye, in whey and in urine.

Riboflavin, m.p. 278-282° (decomp), is a yellow to orange yellow crystalline powder with a slight odour. It is very soluble in water and dilute alkali solutions; practically insoluble in alcohol, acetone, chloroform, and ether. A saturated solution in water has a pH of about 7.0. Although sensitive to alkalies, riboflavin is stable to mineral acids in dark. At 27 the decomposition of acidic solutions was observed to take place. It is stored in airtight containers and protected from light. In the presence of alkali, it deteriorates rapidly; the decomposition being accelerated by light.

Riboflavin Phosphate (Brand Names : Cytoflav; Cofeavinase; Alloxazine mononucleotide). It is a fine yellow to orange-yellow, odourless, crystalline hygroscopic powder; soluble in water; very slightly soluble in alcohol; practically insoluble in chloroform and ether.

Methylol Riboflavin (Brand Names : Hyflavin) is a mixture of methylol derivatives of riboflavin formed by treating formaldehyde with riboflavin in an alkaline solution. The number of methylol groups attached in the ribityl moiety varies from 1 to 3. It possesses the activity of riboflavin and is recommended for parenteral therapy.

Uses : Riboflavin is essential for the utilization of energy from food. Riboflavin deficiency leads ariboflavinosis characterized by cheilosis, angular stomatitis, and seborrheic accumulations of the nose. Burning of eyes, photophobia and corneal vascularisation are other symptoms.

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