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Ingredient:

Riboflavin (from baker’s yeast)

Riboflavin is a water-soluble vitamin, also known as vitamin B2, which is involved in numerous metabolic processes and energy production in the body 1.Good dietary sources of riboflavin are milk, eggs, enriched cereals/grains, meats, liver and green vegetables. Riboflavin is commonly found in multivitamin and vitamin B complex preparations.
  The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 1.7 mg riboflavin for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
  The limited capacity of humans to absorb orally administered riboflavin limits its potential for harm. No adverse effects associated with riboflavin consumption from food or supplements have been reported 1.
  Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 2.

This ingredient can be found in the following products in United States:

References

  1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
  2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.