Vitamin B2: riboflavin, energy and radiance in the service of your maternity

It is involved in many cellular metabolic reactions, including energy production and protection against oxidative stress. The body stores it only in limited quantities, which makes a daily intake important.

During pregnancy, riboflavin contributes to iron metabolism and the reduction of fatigue, two key concerns during this period. In the postpartum period, it supports the renewal of skin and mucous membranes. The quality and bioavailability of the form used determines the actual effectiveness of the intake.

Vitamin B2 in the diet

Vitamin B2 is found naturally in dairy products such as milk, yoghurt and cheese, as well as in eggs, liver, almonds, mushrooms, spinach and wholegrain cereals. Nutritional yeast is also a valuable source. The absorption of riboflavin is supported by the presence of other nutrients in a meal, but it is sensitive to light: milk exposed to sunlight quickly loses part of its B2 content. People who consume few dairy or animal products, such as vegans, may have lower intakes. Restrictive diets or periods of nausea can also limit adequate intake.

Vitamin B2 as a supplement

As a food supplement, vitamin B2 is available in the form of free riboflavin or riboflavin-5'-phosphate, an already activated form that may be better absorbed. It is included in B-vitamin complexes and prenatal multivitamins such as those from pregnancy food supplements Jolly Mama. Additional supplementation may be relevant for pregnant women whose diet is limited or who consume few dairy products. Riboflavin is well tolerated and any excess is eliminated through the urine, giving it a characteristic yellow colour, which is entirely normal. Plant-based formulas are suitable for diets free from animal products.