Nutrition: Riboflavin is a member of the water-soluble B-vitamins and is also known as vitamin B2. Riboflavin assists enzymes that release energy from nutrients in the body. Riboflavin is an important part of flavin adenine dinucleotide (FAD), a molecule that can accept and donate hydrogens (hydrogenated form as FADH2) during energy metabolism in the Kreb’s cycle and deliver them to the electron transport chain. Riboflavin also supports healthy eyes and skin. Riboflavin is an essential nutrient that must be obtained from the diet or deficiency symptoms can occur. Deficiency results in a condition known as ariboflavinosis and is usually accompanied by deficiencies in other vitamins. Symptoms include redness and cracking at the corners of the mouth, painful, smooth purple tongue, inflamed eyelids and light-sensitivity. Riboflavin is found in high quantities in yogurt, cheeses and green leafy vegetables. It can also be supplemented alone or in combination with other vitamins as a multivitamin or a b-complex. The recommended intake of riboflavin is 1.3 mg per day. Toxicity of riboflavin is unlikely when taken orally and those who exercise regularly may need more than the recommended amounts of riboflavin.