Vitamin B2 (Riboflavin), Blood


Riboflavin is a water-soluble vitamin present in a wide variety of foods. Milk and dairy products make up the greatest contribution to riboflavin intake in Western diets. Its most important biologically active forms, flavin adenine dinucleotide and flavin mononucleotide participate in a range of redox reactions, some of which are key to the function of aerobic cells.


Riboflavin deficiency can cause anaemia, disruption of normal gastrointestinal tract development, neurodegeneration and peripheral neuropathy, cardiovascular disease, may cause night blindness and may contribute to increased blood homocysteine levels. Riboflavin deficiency is endemic in populations who exist on diets lacking dairy products and meat.

Sample Type, Quantity & Conditions

3 ml EDTA Plasma Protect From Light

Special Precautions

Normal Range

4.0 - 24 ug/dL

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