Riboflavin

This journal article is about Riboflavin (vitamin B-2) which is separated from milk whey as the water soluble, yellowish pigment called lactochrome. 

Riboflavin has a vital role in controlling the 2-electron acceptor /  donor and 1- electron acceptor/doner within the electron transport chain. The rated average requirement and RDA for Riboflavin which cover both gender from 19 to 70 years.

Primary dietary forms of riboflavin from natural sources are FMN and FAD. Riboflavin is available in plants food as well as animal sources namely organ meat, poultry fish and dairy products. Cereals, grain products and breads supply the dietary riboflavin intake of developing countries. Green vegetables such as broccoli, turnips and collard greens are good sources of  riboflavin.

Studies suggest that riboflavin treatment can reduce brain infarct area induced by middle cerebral artery occlusion compared with sham - operated animals.

Oxford Journal Articles