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Thus, in humans, riboflavin comes from two origins: food [47], which is absorbed in the small intestine, and bacterial production from the normal microflora of the large intestine, which is absorbed in that part of the gut [48]

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Increasing energy expenditure therefore makes it possible to destock fats which will be transported by Carnitine to the mitochondria to be transformed into energy

The changes in riboflavin status have shown to be more pronounced with around 60 % prevalence of clinical deficiency in women with habitually low riboflavin intake in the range 051 mg/d (Reference Bates, Prentice and Paul65,Reference Kuizon, Natera and Alberto66)