Riboflavin, also known as Vitamin B2, is a water-soluble vitamin essential for human health, playing a critical role in energy production as a precursor to the coenzymes flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD). These coenzymes are vital for redox reactions in metabolism, including the breakdown of carbohydrates, fats, and proteins. Riboflavin is a yellow-orange crystalline powder that is sensitive to light, heat, and alkaline conditions, which can lead to degradation. It is naturally found in foods like milk, eggs, green vegetables, and almonds, and is added to fortified foods and supplements to prevent deficiencies that can cause symptoms such as fatigue, skin disorders, and eye problems. Chemically, it features an isoalloxazine ring system attached to a ribitol side chain. Riboflavin is non-caloric and is excreted in urine when in excess, making it safe for regular consumption. Its stability in acidic environments and instability in light exposure are important for food processing and storage. Research from peer-reviewed sources, such as the Journal of Nutrition and the National Institutes of Health, highlights its importance in preventing conditions like migraines and supporting antioxidant defenses. Overall, riboflavin is a key micronutrient with broad biochemical functions, supported by extensive studies in enzymology and nutrition.