Saedisomeolia Ahmad, Ashoori Marziyeh
School of Nutrition Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran; School of Medicine, Western Sydney University, Sydney, NSW, Australia.
School of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Adv Food Nutr Res. 2018;83:57-81. doi: 10.1016/bs.afnr.2017.11.002. Epub 2018 Feb 2.
Riboflavin is a water-soluble vitamin, which was initially isolated from milk. There are two coenzyme forms of riboflavin, flavin mononucleotide and flavin adenine dinucleotide, in which riboflavin plays important roles in the enzymatic reactions. Riboflavin is found in a wide variety of animal and plant foods. Meat and dairy products are the major contributors of riboflavin dietary intake. In this chapter, the latest evidence on the relationship between riboflavin status and specific health risks will be reviewed. Also, some of the mechanisms by which riboflavin exerts its roles will be discussed. The evidence accrued suggests that riboflavin is an antioxidant nutrient which may prevent lipid peroxidation and reperfusion oxidative injury. Moreover, riboflavin deficiency may increase the risk of some cancers. Riboflavin may also exert a neuroprotective effects in some neurological disorders (e.g., Parkinson disease, migraine, and multiple sclerosis) through its role in some pathways that are hypothesized to be impaired in neurological disorders such as antioxidation, myelin formation, mitochondrial function, and iron metabolism.
核黄素是一种水溶性维生素，最初是从牛奶中分离出来的。核黄素存在两种辅酶形式，即黄素单核苷酸和黄素腺嘌呤二核苷酸，核黄素在酶促反应中发挥着重要作用。核黄素存在于多种动植物性食物中。肉类和乳制品是核黄素膳食摄入的主要来源。在本章中，将综述关于核黄素状态与特定健康风险之间关系的最新证据。此外，还将讨论核黄素发挥作用的一些机制。积累的证据表明，核黄素是一种抗氧化营养素，可能预防脂质过氧化和再灌注氧化损伤。此外，核黄素缺乏可能会增加某些癌症的风险。核黄素还可能通过在一些假设在神经疾病（如抗氧化、髓鞘形成、线粒体功能和铁代谢）中受损的途径中发挥作用，对某些神经疾病（如帕金森病、偏头痛和多发性硬化症）发挥神经保护作用。
