Riboflavin

Abstract

Riboflavin (7,8-dimethyl-10-ribityl-isoalloxazine) was first isolated from milk whey in 1879 and occurs naturally in a wide variety of foods. Its most important biologically active forms participate in many of the redox reactions that are absolutely crucial to the function of aerobic cells and are cofactors for many metabolic reactions that produce energy. There is particular interest in the role riboflavin may play as an ergogenic aid due to these metabolic properties. Is it reasonable to assume that, as a person becomes more physically active and energy and protein intakes increase, riboflavin needs increase? Micronutrient needs may not rise with increased energy and protein intake if adequate dietary choices are made. However, if energy and protein intake are restricted while physical activity is increased, the need for certain micronutrients may further increase. This chapter will address relevant research concerning the effects of physical activity on riboflavin status, as well as recent evidence for the use of riboflavin as a performance enhancer.