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Vitamin B2 (Riboflavin)

Dr. Robert Pastore
Last updated on
Fact Checked by Dr. Robert Pastore
Vitamin B2 (Riboflavin)

What is this known for?

Vitamin B2 is the precursor to coenzymes that act as electron carriers in cellular energy production and many metabolic pathways. It is involved in energy production and neurotransmitter support, and is commonly used for reating riboflavin deficiency, treating migraines, increasing energy levels and boosting immune system function.

Why are we using it in Power On?

Function #1: Vitamin B2 is a crucial ingredient for producing brain energy (ATP)

Vitamin B2 is a required ingredient as part of the Krebs Cycle, which contributes to the production of adenosine triphosphate (ATP). ATP is important as it is responsible for providing the energy needed to perform many functions in the body, including nerve impulses and muscle contractions.

Kennedy DO. B Vitamins and the Brain: Mechanisms, Dose and Efficacy—A Review. Nutrients. 2016;8(2):68. doi:10.3390/nu8020068.

Function #2: B2 is a crucial ingredient for producing FAD

B2 is an essential ingredient to producing FAD, which is essential to many redox reactions performed by human cells. These flavin coenzymes are critical for the metabolism of carbohydrates, fats, and proteins into energy. A deficiency in FAD has been linked to several diseases, including neurological disorders. Supplementing Vitamin B2 helps with preventing such a deficiency.

Barile M, Anna Giancaspero T, Brizio C et al. Biosynthesis of Flavin Cofactors in Man: Implications in Health and Disease. Current Pharmaceutical Design. 2013;19(14):2649-2675. doi:10.2174/1381612811319140014.

Powers, H. Riboflavin (vitamin B-2) and health. The American Journal of Clinical Nutrition. 2003;77(6): 1352-1360.

Why this form?

This is the standard form of riboflavin and is readily absorbed. Deficiencies are extremely rare in the United States, thus polymorphisms have not been accounted for with the use of this nutrient.

Can be found in:

Dairy products, eggs, beef, chicken, turkey, fish, organ meats, and nuts