Vitamin B2 - DSM
Vitamin B2(Riboflavin)Synonyms:Food:Riboflavine, lactoflavin, isoalloxazin– different redox states: flavochinon(Flox), flavosemichinon (Fl-H),flavohydrochinon (FlredH2). CoenzymeForm(s): FMN (flavin mononucleotide,riboflavin mono-phosphate), FAD (flavinadenine dinucleotide, riboflavinadenosine diphosphate). Reduction-oxidation reactionsBrewer’s yeast3.7 Energy productionPork liver3.2 Antioxidant functionsChicken breast0.9Wheat germ0.7Camembert/Parmesan0.6 Conversion of pyridoxine (vitaminB6) and folic acid into their activecoenzyme forms(Souci, Fachmann, Kraut)Molecular formula of riboflavinFor scientific sources, please contact info.nutritionscience@dsm.com.62mg/100gMain functions: Growth and reproduction Growth of skin, hair, and nails
Vitamin B2 (Riboflavin)Vitamin B2, also known as riboflavin, is one of the most widely distributedwater-soluble vitamins. A sufficient intake of riboflavin is important, as ithelps the body to convert food components into energy, neutralize freeradicals that can damage cells and DNA, and also convert vitamin B6 and B9into their active forms. Ultra violet (UV) light can destroy riboflavin, so milk,eggs, rice and fortified cereals, which are good sources of the vitamin, shouldbe stored out of direct sunlight.63
FunctionsFlavin coenzymes are essential for energy production via therespiratory chain, as they act as catalysts in the transfer ofelectrons in numerous reduction-oxidation reactions (redoxreactions). Flavin coenzymes participate in many metabolicreactions of carbohydrates, fats and proteins. Riboflavincoenzymes are also essential for the conversion of pyridoxine(vitamin B6) and folic acid into their coenzyme forms and forthe transformation of tryptophan to niacin.is proportional to intake and increases when riboflavin isingested along with other foods. Approximately 15% is absorbedif taken alone versus 60% absorption when taken with food.Passive diffusion plays only a minor role in the physiologicaldoses ingested in the diet. In the mucosal cells of the intestine,riboflavin is again converted to the coenzyme form (FMN). Inthe portal system, it is bound to plasma albumin or to otherproteins, mainly immunoglobulins, and transported to theliver, where it is converted to the other coenzyme form, FAD,and bound to specific proteins as flavoproteins.Riboflavin also promotes normal growth and assists in thesynthesis of steroids, red blood cells, and glycogen. Furthermore,it helps to maintain the integrity of mucous membranes, skin,eyes and the nervous system, and is involved in the productionof adrenalin by the adrenal glands. Riboflavin is also importantfor the antioxidant status within cell systems, both by itselfand as part of the glutathione reductase and xanthine oxidasesystem. This defense system may also help defend againstbacterial infections and tumor.Riboflavin, mainly as FAD, is distributed in all tissues, butconcentrations are low and very little is stored. The liver andretinal tissues are the main storage places, albeit riboflavin isnot stored to any significant extent in the body.Dietary sourcesMeasurementMost plant- and animal-derived foods contain at least smallquantities of riboflavin. However, there are very few naturalsources rich in the vitamin.The most important and common dietary sources are milk andmilk products, lean meat, eggs and green leafy vegetables.Cereal grains, although poor sources of riboflavin, are importantfor those who rely on cereals as their main dietary component.Fortified cereals and bakery products supply large amounts.Animal sources of riboflavin are more readily absorbed thanvegetable sources. In milk from cows, sheep and goats, at least90% of the riboflavin is in the free form; in most other sources,it occurs bound to proteins.Absorption and body storesMost dietary riboflavin is bound to a food protein such as FMNand FAD. These are released in the stomach by acidification andabsorbed in the upper part of the small intestine by an active,rapid, saturable transport mechanism. The rate of absorptionRiboflavin is excreted mainly in the urine where it contributesto the yellow color. Small amounts are also excreted in sweatand bile. During breastfeeding, about 10% of absorbedriboflavin passes into the milk.Body status can be determined by direct and indirect methods.Direct methods include the determination of FAD and FMN inwhole blood by HPLC (High Performance Liquid Chromatography).Usually, whole blood concentrations (FAD) of 175 – 475 nmol/Lare measured. Another possibility for riboflavin statusassessment is the monitoring of urinary excretion. Values 27µg/g creatinine point to deficiency, 27 – 79 µg/g creatinine areconsidered marginal, and values 80 µg/g creatinine areconsidered normal. Urinary excretion rises sharply after tissuesaturation is reached. Indirect methods include determiningthe activity of the FAD-dependent enzyme erythrocyteglutathione reductase (EGR). This biochemical method givesa valid indication of riboflavin status.During riboflavin deficiency, EGR is no longer saturated withFAD, so enzyme activity increases when FAD is added in vitro.The difference in activity in erythrocytes with and withoutadded FAD is called the activity coefficient (EGRAC). An EGRAC 1.30 is indicative of biochemical riboflavin deficiency.
StabilityDeficiencyRiboflavin, in its aqueous form, is degradable by light and upto 50 % may be lost if foods are left out in sunlight or any UVlight. Because of this light sensitivity, riboflavin will rapidlydisappear from milk kept in glass bottles exposed to the sunor bright daylight (85% within 2 hours). Riboflavin is stablewhen heated and so is not easily destroyed in the ordinaryprocesses of cooking, but it will leach into cooking water.The pasteurization process causes milk to lose about 20% ofits riboflavin content. Alkalis such as baking soda also destroyriboflavin. Sterilization of foods by irradiation or treatmentwith ethylene oxide may also cause destruction of riboflavin.Overt clinical symptoms of riboflavin deficiency are rarely seenin developed countries.Physiological interactions Thyroxine and triodothyroxine stimulate the FMNand FAD in mammalian systemsHowever, the sub-clinical stage of deficiency, characterized bya change in biochemical indices, is more common. Riboflavindeficiency rarely occurs in isolation, and is usually incombination with deficiencies of other B-complex vitamins,because flavoproteins are also involved in the metabolism ofother B-complex vitamins. The absorption of iron, zinc andcalcium is impaired by riboflavin deficiency.Clinically, riboflavin-deficiency affects many organs andtissues. The most prominent effects are on the skin, mucosaand eyes: Glossitis (magenta tongue, geographical tongue) Cheilosis, angular stomatitis (fissures at the corners ofthe mouth) Sore throat Anticholinergic drugs increase the absorptionof riboflavin by allowing it to stay longer atabsorption sites Burning of the lips, mouth, and tongueImpact on metabolism, absorption, utilization andstorage of riboflavin e.g. by: Pruritus (itching) Ouabain (treatment of congestive heart failure) Corneal vascularization associated with sensitivity to brightlight, impaired vision, itching and a feeling of grittiness inthe eyes Theophylline (muscle relaxant, diuretic, centralnervous stimulant) Penicillin (displaces riboflavin from its bindingprotein, thus inhibiting transport to the centralnervous system) Chlorpromazin (anti-psychotic drug), barbituratesand possibly tricyclic antidepressants prevent theincorporation of riboflavin into FAD Riboflavin impairs the antibiotic activity ofstreptomycin, erythromycin, tyrothricin, carbomycinand tetracyclines Caffeine, zinc, copper and iron may chelate withriboflavin and affect its absorption Inflamed mucous membranes Seborrheic dermatitis (moist scaly skin inflammation)In severe long-term deficiency, damage to nerve tissue cancause depression and hysteria. Other symptoms are normocyticand normochromic anemia, and peripheral neuropathy of theextremities (tingling, coldness and pain). Low intracellularlevels of flavin coenzymes could affect mitochondrial function,oxidative stress and blood vessel dilation, which have beenassociated with pre-eclampsia during pregnancy.Groups at risk Individuals with inadequate food intake e.g. the elderly,chronic dieters or people with elimination diets Pregnant and breastfeeding women (additional demands) Infants and school children Adolescents, particularly girls Chronic alcoholics Individuals with chronic disorders (e.g. tuberculosis, diabetes)and intestinal malabsorption (e.g. morbus Crohn’s Disease,lactose intolerance) and trauma, including burns and surgery Medication users (oral-contraceptives, antibiotics,tranquillizers) Athletes Newborns after phototherapy for newbornhyperbilirubinemia
Reducing disease risk: therapeutic useRecommended Daily Intake (RDI)Eye-related diseasesDietary recommendations for riboflavin exist in many countries,where mean values for adult males vary between 1.3 and 1.6 mgdaily. The recommendations of the Food and Nutrition Boardof the US National Research Council are based on feedingstudies conducted in the 1940s, which showed that riboflavinintake of 0.55 mg or less per day results in clinical signs ofdeficiency after about 90 days. These data have led to theassumption that an intake of 0.6 mg per 1,000 kcal should supplythe needs of healthy people.Oxidative damage of lens proteins by light may lead to thedevelopment of age-related cataracts. Riboflavin deficiencyleads to decreased glutathione reductase activity, which canresult in cataracts. Therefore, riboflavin is used in combinationwith other antioxidants, like vitamin C and carotenoids, in theprevention of age-related cataracts. Riboflavin has been usedto treat corneal ulcers, photophobia and noninfectiveconjunctivitis in patients without any typical signs of deficiency.Most cases of riboflavin deficiency respond to daily oral dosesof 5 – 10 mg.MigrainesPeople suffering from migraine headaches have a modifiedmitochondrial oxygen metabolism. Because riboflavin playsan important role in energy production, supplementalriboflavin has been investigated to alleviate migraines. Whenmigraine sufferers took 400 mg /day of riboflavin for 3 months,they reported significant reductions in both migraine severityand frequency.Prevention of deficiencies in high-risk patientsPatients suffering from achlorhydria, vomiting, diarrhea, hepaticdisease, or other disorders preventing absorption or utilization,should be treated parenterally. Deficiency symptoms begin toimprove in 1 – 3 days, but complete resolution may take weeks.Elevated blood pressureA placebo controlled double-blind randomized controlled trialin cardiovascular disease (CVD) patients recently reported thatriboflavin intervention at the dietary level of 1.6 mg/d resultedin a reduction of systolic blood pressure by 13 mmHg anddiastolic blood pressure by almost 8 mmHg, specifically inthose individuals with the MTHFR 677 TT genotype. The globaldistribution of individuals with two copies of MTHFR 677T isthought to range from close to 0% in Sub-Saharan Africa to32% in Mexico.SafetyRiboflavin is non-toxic. No cases of toxicity from ingestion ofriboflavin have been reported. A harmless yellow coloration ofurine occurs at high doses. The limited capacity of thegastrointestinal tract to absorb this vitamin makes anysignificant risk unlikely, and because riboflavin is water-soluble,excess amounts are simply excreted.Supplements and food fortificationRiboflavin is available as oral preparations, alone, inmultivitamin and vitamin B-complex preparations, and as aninjectable solution. Crystalline riboflavin (E101) is poorlysoluble in water, so riboflavin-5’- phosphate (E 106), a moreexpensive but more soluble form of riboflavin, has beendeveloped for use in liquid formulations. Riboflavin is oftenadded to flour, bakery products and beverages to compensatefor losses due to processing. It is also used to fortify milk,breakfast cereals and dietetic products. Due to its brightyellow color, riboflavin is sometimes added to other drugs orinfusion solutions as a marker.
HistoryProductionRiboflavin can be produced by chemical synthesis or byfermentation processes. Chemical processes are usuallyrefinements of the procedures developed by Kuhn and byKarrer in 1934 using xylene, D-ribose and alloxan as startingmaterials. Various bacteria and fungi are commerciallyemployed to synthesize riboflavin, using cheap naturalmaterials and industrial wastes as a growth medium.Blyth isolateslactochrome –a water-soluble, yellowfluorescent material –from whey.18791932Recommended daily intakes (RDI) *GroupLife stageDose/day**Infants 6 months0.3 mg (AI)Infants7 – 12 months0.4 mg (AI)Children1 – 3 years0.5 mgChildren4 – 8 years0.8 mgChildren9 – 13 years0.9 mgMales 14 years1.3 mgFemales14 – 18 years1.0 mgFemales 19 years1.1 mgPregnancy14 – 50 years1.4 - 5 mgBreastfeeding14 – 50 years1.7 mg* Institute of Medicine (2001)** Adequate intake (AI)If not otherwise specified, this table presents RDIs. Allowable levels of nutrientsKuhn and teamobtain a crystallineyellow pigment withgrowth-promotingproperties from eggwhite and whey,which they identify asvitamin B2.19331934The Council on Pharmacyand Chemistry of theAmerican MedicalAssociation names thevitamin ’riboflavin’.Warburg and Christianextract a yellow enzymefrom brewer’s yeastand suggest that itplays an important partin cell respiration.Kuhn and his team inHeidelberg, and Karrerand colleagues inZurich, synthesizepure riboflavin.1937vary depending on national regulations and the final application.1937Warburg and Christianisolate and characterizeflavin adeninedinucleotide (FAD)and demonstrate itsinvolvement asa coenzyme.19381941Glatzle and colleaguespropose the use ofthe erythrocyteglutathione reductasetest as a measurementof riboflavin status.Theorell determinesthe structure of flavinmononucleotide, FMN.1968Sebrell and colleaguesdemonstrate clinicalsigns of riboflavindeficiency in humanfeeding experiments.
Vitamin B2 (Riboflavin) Vitamin B2, also known as riboflavin, is one of the most widely distributed water-soluble vitamins. A sufficient intake of riboflavin is important, as it helps the body to convert food components into energy, neutralize free radicals that can damage cells and DNA, and also convert vitamin B6 and B9 into their active forms.
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Using DSM-IV, you make a diagnosis of alcohol abuse. Using DSM-5, you make a diagnosis of alcohol use disorder, mild. ICD-9-CM DSM-IV dx –305.00 ICD-9-CM DSM-5 dx –305.00 ICD-10-CM DSM-5 dx –F10.10 DSM-IV Substance abuse crosswalks to mild SUD in DSM-5. Substance dependence crosswalks to moderate
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DSM-IV-TR to DSM-5 Changes made to the DSM-5 diagnostic criteria and texts are outlined in this chapter in the same order in which they appear in the DSM-5 classification. This is not an exhaustive guide; minor changes in text or wording made for clarity are not described here. It should also be noted that Section I of DSM-5 con-
familiar with DSM-IV-TR, its content, and its use. This presentation is solely to facilitate transition from DSM-IV-TR to DSM-5 and is not intended to be a basic course on DSM-5. DSM-5:Classification, Criteria, and Use DSM-5 Revisions: Brief History and Conceptual Approaches ICD-8-9 and DSM-II 1967-1972 US-UK study:
DSM I 1952 DSM II 1968 DSM III 1980 DSM IV 1994 DSM IV-TR 2000 Summary of Gross # Changes in DSM Editions! DSM-5 May 2013 106 Diagnoses 130 Pages 297 Diagnoses 182 Diagnoses 265 Diagnoses 365 Diagnoses 494 Pages 886 Pages 134 Pages 943 Pages 13 new disorders, 2 eli
Konsumsi asam folat, vitamin B12 dan vitamin C pada ibu hamil tergolong masih rendah, sehingga konsumsi sumber vitamin perlu ditingkatkan untuk mencegah masalah selama kehamilan, seperti anemia, prematur, dan kematian ibu dan anak. Kata kunci: asam folat, ibu hamil, vitamin B12, vitamin C *Korespondensi: Telp: 628129192259, Surel: hardinsyah2010@gmail.com J. Gizi Pangan, Volume 12, Nomor 1 .
Milk Thistle Red Clover Rhodiola St. John’s Wort Soy Bean Tomato Tribulus Terrestris Willow Vitamin B1 Vitamin B2 Vitamin B6 Vitamin B12 Vitamin C Vitamin D3 Vitamin E MISCELLANEOUS Alpha Lipoic Acid Beta Carotene Caffeine Choline Bitartrate Chond. Sulphate Bovine Chond. Sulphate Porcine Ch
