General Information: Vitamin B2, also known as Riboflavin, is present mostly in meat, fortified foods but also in some nuts and green vegetables. The vitamin was discovered by Alexander Wynter Blyth in the 19th century and was acknowledged as Vitamin B2 in 1930. This unique compound is required by the body for cellular respiration. Hence, some countries allow its addition to grains to ensure individual optimum intake. However, Riboflavin exists also in the form of a food supplement and it is normally used to prevent vitamin b2 deficiency. In addition, studies have shown that quantities of 400mg/dosage vitamin b2 may prevent migraines. The hypothesis of migraine dissipation shows that vitamin B2 aids mitochondrial dysfunction thus, restoring normal ATP level within the neuron.
