Vitamin B2, also known as riboflavin, was discovered in the early 20th century. In the 1920s, a deficiency disease known as ariboflavinosis was observed, which was characterized by symptoms such as mouth sores, skin rashes, and eye inflammation.
In the 1930s, scientists set out to identify the specific nutrient responsible for preventing this disease, and in 1933, a British biochemist, Dr. Gilbert Bourne, discovered that the active ingredient was a yellow-pigmented compound, which he named “factor G.” This factor was later identified as riboflavin and was recognized as an essential nutrient for human health.
Today, riboflavin is well understood for its important role in energy metabolism and as a cofactor for various enzymes involved in redox reactions. It is widely used in the prevention and treatment of riboflavin deficiency and is considered an important component of a balanced diet.