The Difference Between B2 Vitamins and B12
The B2 vitamin is perhaps best known by it's "government name," riboflavin. That could have a lot to do with the fact that the B2 vitamin is routinely confused with another vitamin of similar name, the B12 vitamin. In reality, the B2 and B12 vitamins are actually cousins. Both belong to the B family of vitamins
The B Family of Vitamins
So both the B2 and B12 vitamins are instrumental to bodily function-just in different ways. Vitamin B12 has a home in many meats, dairy products and even eggs. Its primary function is forming red blood cells. B12 is required for DNA production, thus it's imperative to DNA synthesis during cell division. The family of B vitamins is quite essential to many physical functions. You can get B vitamins as a pill on their own, or get your daily requirements from a multi vitamin.
The B2 Vitamin
The biggest difference between the B2 vitamin and Vitamin B12, as well as the other B complex vitamins, is the fact that riboflavin isn't found in that many foods. As a result, B2 vitamin deficiency is common. Two guesses as to what causes it in the majority of cases? That's right a lack of riboflavin in the dietary intake. Symptoms include, eye fatigue, sore lips, mouth and tongue, and light sensitivity.
B2 vitamin deficiency has been linked to Crohn's Disease, carpel tunnel syndrome and multiple sclerosis.
The B2 vitamin offers many functions and health benefits:
- Cataracts: Taking 10 milograms of a B2 vitamin supplement regularly keeps foresight, 20/20, and prevents the development of cataracts.
- Migraine Relief: Many migraine sufferers report that riboflavin lessen the occurance of migraines, and shortens their length.
- Treatment of Burns: Burned skin loses a lot of micronutrients; this can be life-threatening. A combination of vitamins, including the B2 vitamin, has sped the recovery process.
- Eating Disorders: The B complex of vitamins helps in relieving stress and depression, which frequently accompany anorexia and bulimia.
The B2 vitamin is found in certain types of yeast, almonds, whole grains, wheat germ, wild rice, mushrooms, soybeans, milk, yogurt, eggs, broccoli, brussel sprouts, and spinach.