VITAMIN B2 vitamin B2 or riboflavin is a nucleoside formed by the nitrogenous base / flavin and by the pentose ribitol (a derivative of ribose) and that is part of the complex of vitamins B1 to B12. It was named vitamin B2 in the first instance, as it contained a mixture of developmental factors. In 1935 a yellow pigment was isolated, which was called riboflavin, although it sometimes remains under the name vitamin B2. Riboflavin belongs to the group of fluorescent yellow pigments called flavins. Vitamin B2 is a micronutrient with a key role in maintaining animal health. Like other B vitamins, it has an important role in energy metabolism and is required in the metabolism of lipids, carbohydrates, proteins and amino acids. It is found in abundance in foods such as milk, green vegetables, rice, etc. Vitamin B2 is necessary for the integrity of the skin, mucous membranes and especially for the cornea, for its oxygenating activity, being essential for good vision. Its requirement is increased depending on the calories consumed in the diet: the higher the caloric intake, the greater the need for vitamin B2. This vitamin is extremely important for energy production in the body
