Riboflavin is a water-soluble vitamin, required as a cofactor for several enzymes. Riboflavin can be obtained naturally from milk, eggs, liver and leafy vegetables. In processed or manufactured foods, howver, riboflavin may be added for the purposes of fortifying the product (add vitamin content to it, such as in cereals, or to act as a food colouring (eg., in candies or sweets). Riboflavin added in processed foods can be synthesized chemically, or by bacteria. Suitable, and harmless bacteria such as Bacillus subtillus are genetically altered to "overproduce" riboflavin. The riboflavin is then extracted from the broth, purified and sold to food manufacturers. All is fine and well so far, because no matter how riboflavin is produced (whether in nature or in the laboratory), it is chemically identical.

The problem arises when during the synthesis of riboflavin, small amounts of other chemicals which are similar to riboflavin, but not exact. This presents a particular problem, because with subtle differences in a molecule such as riboflavin, this can have a large impact on our health. I am looking into the exact percentages of allowable impurities contained in industry grade riboflavin. Of course, it is well-known that animal feed grade was customary to have around 96% purity and the purity for human use was around 98%. I'm a bit concerned about the animal feed purity, since we rear animals to be eaten by humans anyway. Riboflavin (the vitamin) is required: we need it to live. However the by-products of industrial synthesis may present a potential hazard. Why is this?

Some of the by-products of riboflavin production are lumiflavin, lumichrome and other by-products. Other by-products in very small amounts may also be produced depending on the method of production and processing techniques used. For example, during bacterial fermentation to obtain riboflavin, acids can be used to ensure bacterial DNA are destroyed. This can affect the riboflavin and cause other by-products to form (even with the DNA substrates). The point is, some of these by-products cause changes in the blood parameters, such as increased thrombocyte levels, and changes in haemoglobin levels. Organ weights are also affected. Keep in mind that these studies usually use higher amounts. However, there is clearly a definite affect from these impurities. Those with blood dyscrasias should take a little extra notice, considering these minor factors sometimes can be the proverbial "straw that breaks the camel's back" when it comes to monitoring lifestyle.

The solution-I would rather obtain natural riboflavin, which you can get from milk, liver, eggs, and leafy vegetables. Note that with consuming meats, you can always find out if the animals are grain fed, etc., and what type of grain is used. Is it treated with synthetic riboflavin. Sometimes researching these aspects of nutrition seem daunting. However, those who dare to ask, discover...