Riboflavin (Vitamin B2) is important for the metabolism of amino acids, fatty acids, and carbohydrates. As well, riboflavin assists in red blood cell formation and antibody production. Natural sources of riboflavin include brewer’s yeast, almonds, peanuts, organ meats, poultry, whole grains, wheat germ, wild rice, mushrooms, lentils, soybeans, milk, cheese, yogurt, eggs, broccoli, Brussels sprouts, and spinach. Hilary J Powers, from the University of Sheffield (United Kingdom), and colleagues studied 119 British women, ages 19 to 25 years, with moderate riboflavin deficiency, assigning each subject to receive 2 mg or 4 mg of riboflavin supplement, or placebo, for two months. Among both riboflavin groups, the team observed marked improvement in riboflavin status, which thereby improved hemoglobin levels in the blood.   The researchers conclude that: “Moderately poor riboflavin status can affect iron status: the lower the riboflavin status, the greater the hematologic benefits of improving status.”