Riboflavin may help treat vaginal yeast infections, but taking riboflavin complex will unlikely treat bacterial vaginosis. Some evidence suggests that the use of vitamin C – vaginally, not orally – may treat bacterial vaginal infections. But ask your doctor about the safety of treating bacterial vaginosis with vitamin C. Bacterial vaginosis, an overgrowth of organisms in your vagina, is one of four types of vaginitis.
The others are yeast infections, caused by a fungus; trichomoniasis, caused by a sexually transmitted parasite; and vaginal atrophy, sometimes present in women following menopause. All types of vaginitis include similar symptoms – discharge, pain and itching – so it makes sense to see a doctor to determine the cause of your vaginal infection before self-medicating with vitamins or other home remedies.
How should you take Riboflavin for Bacterial Vaginosis?
Traditional treatment for bacterial vaginosis includes prescription medications such as metronidazole tablets. Prescription-strength vaginal creams or gels may also clear up bacterial vaginosis. Treatment usually lasts five to seven days. Although sexually inactive women may develop bacterial vaginosis, women most prone to this type of vaginitis include women with new or multiple sex partners and women whose method of birth control includes an intrauterine device — IUD. The use of condoms may help prevent bacterial vaginosis.
If a yeast rather than bacterial infection caused your case of vaginitis, taking biotin – riboflavin-7 – may help. But scientists know little about biotin. A recommended daily allowance for the vitamin remains undetermined, and not all riboflavin complex supplements contain B-7. If you take riboflavin complex for any reason, read the labels carefully. Some B supplements contain excessive amounts of riboflavin.
How does Riboflavin for Bacterial Vaginosis work?
Taking B vitamins in large doses poses both moderate and serious side effects. You may experience rashes, diarrhea, vomiting, nausea or headaches if you take B vitamin complex. Two of the B-vitamins – B-3 and B-6 – may produce harmful side effects such as irregular heartbeat, vision loss, blood sugar escalation and liver, brain and nerve damage.
Riboflavin2 can be found in various food sources, though usually in negligible quantities. The most important sources of Riboflavin are dairy products, brewer’s yeast, dry-roasted soybeans, edamame, and liver. Some of its other sources include oysters, lean meats, mushrooms, broccoli, avocados and salmon.
Oily fish, including mackerel, eel and herring are also rich sources of riboflavin. The list also includes eggs, shellfish, wild rice, dried peas, millet, sunflower seeds and beans to add B2 in your diet. Dark leafy green vegetables, such as asparagus and spinach, whole grain products, and mushrooms are also rich in riboflavin. Cabbage, carrots, apples, figs and berries have a comparatively low level of Riboflavin2. Fortunately, riboflavin2 is not lost during cooking, unlike many other vitamins. However, it is destroyed by strong light and baking soda.