Understanding the CAS Number for Vitamin B2
The Chemical Abstracts Service (CAS) Registry Number is a globally recognized unique numerical identifier for chemical substances. For vitamin B2, also known by its chemical name riboflavin, this identifier is 83-88-5. The number is a series of up to 10 digits, separated by hyphens into three parts, and serves as an unambiguous label in a world of complex and sometimes multiple chemical nomenclature. While vitamin B2 might have several synonyms like lactoflavin or vitamin G, its CAS number remains constant, preventing confusion in scientific research, manufacturing, and regulatory documentation.
The Chemical and Physical Nature of Riboflavin
Riboflavin is a vital compound with specific chemical and physical characteristics. It is a yellow to orange-yellow crystalline powder that exhibits a distinctive yellowish-green fluorescence under ultraviolet light. Its molecular formula is C₁₇H₂₀N₄O₆ and it is moderately soluble in water, but poorly soluble in ethanol and insoluble in other organic solvents like ether or chloroform. One of its most notable properties is its sensitivity to light, particularly UV light, which can cause its degradation. This is why riboflavin-rich foods, such as milk, are often packaged in opaque containers to preserve the vitamin content.
Biological Function and Importance
Inside the body, riboflavin is the precursor for two important coenzymes: flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD). These coenzymes are crucial for numerous metabolic processes, including energy production, the metabolism of fats, and the conversion of other vitamins like B6 and folate into their active forms.
- Energy Production: FAD and FMN are essential cofactors in the electron transport chain, a core part of cellular respiration. They accept and donate electrons, facilitating the conversion of food into usable energy.
- Antioxidant Activity: Riboflavin is involved in the production of antioxidants like glutathione, which helps protect cells from oxidative damage and cellular aging.
- Red Blood Cell Formation: It plays a role in the formation of red blood cells, and a deficiency can lead to anemia.
- Migraine Prevention: High-dose riboflavin supplementation has shown promise in reducing the frequency and severity of migraine headaches.
Comparing Riboflavin (Vitamin B2) with Thiamine (Vitamin B1)
Riboflavin is part of the larger B-vitamin complex, which includes several other essential water-soluble vitamins. While they share the characteristic of being water-soluble, their specific chemical structures and functions differ. Here is a comparison of Vitamin B2 and Vitamin B1 (Thiamine).
| Feature | Riboflavin (Vitamin B2) | Thiamine (Vitamin B1) |
|---|---|---|
| CAS Number | 83-88-5 | 59-43-8 (for Thiamine) [PubChem search result] |
| Chemical Name | 7,8-dimethyl-10-ribityl isoalloxazine | 3-[(4-amino-2-methylpyrimidin-5-yl)methyl]-5-(2-hydroxyethyl)-4-methylthiazol-1-ium [PubChem search result] |
| Biological Role | Precursor to FMN and FAD, involved in oxidation-reduction reactions and energy metabolism. | Precursor to thiamine pyrophosphate (TPP), essential for carbohydrate metabolism [source needed, general knowledge]. |
| Dietary Sources | Milk, eggs, liver, fortified cereals, green vegetables. | Whole grains, legumes, meat, fortified foods [source needed, general knowledge]. |
| Deficiency | Ariboflavinosis (cracked lips, sore throat, skin disorders). | Beriberi (nerve, muscle, and heart problems) [source needed, general knowledge]. |
Identifying and Correcting a Riboflavin Deficiency
Riboflavin deficiency, known as ariboflavinosis, is uncommon in developed countries but can occur in certain populations, such as alcoholics, people with malabsorption syndromes, or those with very limited diets. Symptoms are often subtle and include cracked lips (cheilosis), a sore throat, lesions at the corners of the mouth (angular stomatitis), a magenta-colored tongue (glossitis), and skin disorders. In severe and prolonged cases, anemia and cataracts can develop.
Diagnosis is typically based on clinical symptoms and a therapeutic trial with riboflavin supplements. Fortunately, the deficiency is easily reversible with supplementation or dietary changes. For most people, simply incorporating more riboflavin-rich foods into their diet is sufficient.
Key Sources of Riboflavin
To ensure adequate intake, include a variety of foods in your diet. Excellent sources of riboflavin include:
- Dairy Products: Milk, cheese, and yogurt.
- Meats and Fish: Lean beef, pork, chicken breast, organ meats like liver, and fish such as salmon.
- Eggs: A good source, particularly the yolk.
- Fortified Foods: Many cereals and breads are fortified with B vitamins, including riboflavin.
- Nuts: Almonds and other nuts.
- Legumes: Lima beans, peas, and other legumes.
- Vegetables: Leafy greens like spinach and cruciferous vegetables like broccoli.
Conclusion
The CAS number of vitamin B2, 83-88-5, provides a standardized way to reference riboflavin in scientific and commercial contexts, eliminating potential confusion from its various names. As a crucial water-soluble vitamin, riboflavin is indispensable for cellular energy production and overall health. Understanding its chemical properties, like its light sensitivity, helps in proper food storage to preserve its potency. By ensuring a diet rich in riboflavin from sources like dairy, meat, and fortified grains, individuals can support their body's metabolic functions and prevent deficiency. For individuals with specific health concerns, high-dose supplementation may be beneficial, particularly for conditions like migraines, under medical supervision. The CAS number and associated chemical data are foundational to the nutritional science that proves riboflavin's importance.
Key Takeaways
- CAS Number: The CAS number of vitamin B2 (riboflavin) is 83-88-5.
- Crucial Identifier: The CAS number is a globally unique and unambiguous numerical identifier for chemical substances.
- Biological Function: Vitamin B2 is a precursor for the coenzymes FAD and FMN, which are vital for energy metabolism.
- Light Sensitivity: Riboflavin is highly sensitive to light, which can degrade the vitamin, impacting its effectiveness.
- Dietary Sources: Good sources include milk, eggs, fortified cereals, meat, and leafy green vegetables.
- Deficiency Symptoms: A deficiency can cause angular stomatitis, sore throat, and skin disorders, and in severe cases, anemia and cataracts.
FAQs
What is a CAS number and why does vitamin B2 have one?
A CAS number is a unique numerical identifier assigned to a specific chemical substance by the Chemical Abstracts Service. Vitamin B2, being a specific chemical compound (riboflavin), has a CAS number (83-88-5) to provide a single, universally recognized way to identify it for regulatory, research, and commercial purposes.
What is the chemical name for vitamin B2?
The chemical name for vitamin B2 is riboflavin. Its systematic name is 7,8-dimethyl-10-ribityl isoalloxazine.
What are some common synonyms for riboflavin?
Riboflavin has been historically known by several names, including lactoflavin, lactochrome, and vitamin G.
How can I get more vitamin B2 in my diet?
Good dietary sources of riboflavin include dairy products, eggs, lean meats, organ meats (liver), fish like salmon, and fortified foods such as cereals and breads. Vegetables like spinach and broccoli are also good sources.
Does vitamin B2 have any side effects?
Riboflavin is generally considered safe and is not known to be toxic, even at high doses. Excess amounts are simply excreted in the urine, which may cause it to turn a bright yellow color.
What are the signs of a riboflavin deficiency?
Symptoms of riboflavin deficiency (ariboflavinosis) include a sore throat, swelling and cracking of the lips (cheilosis), sores at the corners of the mouth (angular cheilitis), skin rashes, and a magenta-colored tongue.
Is vitamin B2 stable during cooking?
Riboflavin is heat-stable in neutral and acidic conditions, so moderate cooking generally does not destroy it. However, it can be lost through the cooking water, especially when boiling. It is also sensitive to light, so foods containing it should be stored in opaque containers.
