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The Process of Vitamin B2

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The Process of Vitamin B2

So long you have that awareness of
how this vitamin B complex which has its siblings in this range of
Vitamin B then you would understand quite exactly how all of that goes
together with its benefits. In most cases, this vitamin compound is
simply referred to as Riboflavin and what it does is that it is an
easily absorbed micronutrient with a key role in preserving health in
humans and animals. It is the central component of
the cofactors FAD and FMN, and is therefore required by
all flavoproteins. As such, vitamin B2 is required for a wide variety of
cellular processes. It plays a key role in energy metabolism, and for
the metabolism of fats, ketone bodies, carbohydrates, and proteins. 
With regards to its process,
Riboflavin is
yellow or yellow-orange in color and in addition to being used as a food
coloring; it is also used to fortify some
foods.
It is used in baby foods, breakfast, cereal, pastas, sauces, processed
cheese, fruit drinks, vitamin-enriched milk products, and some energy
drinks. Regarding occurrence and sources of vitamin B2, yeast extract is
considered to be exceptionally rich in vitamin B2, and liver and kidney
are also rich sources. Wheat bran, eggs, meat, milk, and cheese are
important sources in diets containing these foods. Cereals grains
contain relatively low concentrations of flavins, but are important
sources in those parts of the world where cereals constitute the staple
diet. The milling of cereals results in considerable loss (up to 60%) of
vitamin B2, so white flour is enriched in some countries such as USA by
addition of the vitamin. The enrichment of bread and ready-to-eat
breakfast cereals contributes significantly to the dietary supply of
vitamin B2. Polished rice is not usually enriched, because the vitamin
s yellow color would make the rice visually unacceptable to the major rice-consumption populations.

However,
most of the flavins content of the whole brown rice is retained if the
rice is steamed prior to milling. This process drives the flavins in the
germ and aleurone layers into the endosperm. Free riboflavin is
naturally present in foods along with protein-bound FMN and FAD. Bovine
milk contains mainly free riboflavin, with a minor contribution from FMN
and FAD. In whole milk, 14% of the flavins are bound noncovalently to
specific proteins. Egg white and egg yolk contain specialized
riboflavin-binding proteins, which are required for storage of free
riboflavin in the egg for use by the developing embryo.


That
is it for now then, Pay us a very warm visit through our online vitamin
site of vitamin-b.co.za that ha all of the topic of this kind together
with lots more to read on about since it is aimed at teaching you right
stuff.


The Process of Vitamin B2 20111031774.7401 The Process of Vitamin B2


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