Vitamin B2 (Riboflavin) vs. Vitamin C (L-Ascorbic Acid)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Vitamin B2 is an essential water-soluble isoalloxazine vitamin serving as the core structural component of Flavin Mononucleotide (FMN) and Flavin Adenine Dinucleotide (FAD) coenzymes in cellular redox respiration. Adult RDA is 1.3 mg (men) / 1.1 mg (women).
Vitamin C is a water-soluble electron donor and antioxidant essential for collagen proline/lysine hydroxylation, non-heme iron absorption, and immune phagocyte function. Adult RDA is 90mg (men) / 75mg (women), with a Tolerable Upper Limit of 2,000mg/day.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Nutrient Type
|
Water-Soluble Isoalloxazine Vitamin | Water-Soluble Vitamin |
|
Adult RDA / RDI
|
1.3 mg / day (Men) / 1.1 mg / day (Women) | 90 mg (Men) / 75 mg (Women) (+35mg for smokers) |
|
Tolerable Upper Limit (UL)
|
None Established (Saturates intestinal absorption at ~27mg; excreted as harmless bright yellow urine) | 2,000 mg / day (Avoid osmotic diarrhea) |
|
Chemical Forms
|
Riboflavin, Riboflavin-5'-Phosphate (FMN), Flavin Adenine Dinucleotide (FAD) | L-Ascorbic Acid, Sodium Ascorbate, Calcium Ascorbate |
|
Primary Biological Function
|
Complex I and Complex II mitochondrial electron transport chain cytochromes, Glutathione Reductase, B6/Folate activation | Prolyl/Lysyl Hydroxylase cofactor (Collagen), ROS scavenger, Carnitine synthesis |
|
Deficiency Condition
|
Ariboflavinosis (Angular cheilitis / cracked lip corners, glossitis / magenta tongue, seborrheic dermatitis) | Scurvy (Collagen breakdown, capillary fragility, impaired wound healing) |
|
Top Whole Food Sources
|
Beef Liver, Dairy Milk, Greek Yogurt, Eggs, Almonds, Portobello Mushrooms, Spinach | Red Bell Pepper, Strawberries, Citrus, Kiwi, Broccoli, Brussels Sprouts |
|
Photodegradation Vulnerability
|
Extremely light-sensitive (dairy milk stored in clear glass loses 50% riboflavin within 2 hours of sunlight exposure) | — |
|
Thermolability
|
— | Highly heat- and oxygen-sensitive (degrades rapidly with prolonged boiling) |