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[rahy-boh-fley-vin, rahy-boh-fley-, -buh-] /ˌraɪ boʊˈfleɪ vɪn, ˈraɪ boʊˌfleɪ-, -bə-/
noun, Biochemistry.
a vitamin B complex factor appearing as an orange-yellow, crystalline compound, C 1 7 H 2 0 N 4 O 6 , derived from ribose, essential for growth, found in milk, fresh meat, eggs, leafy vegetables, etc., or made synthetically, and used in enriching flour, in vitamin preparations, and in treating facial lesions.
Also, riboflavine
[rahy-boh-fley-vin, -veen] /ˌraɪ boʊˈfleɪ vɪn, -vin/ (Show IPA)
Origin of riboflavin
First recorded in 1930-35; ribo(se) + flavin Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2018.
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British Dictionary definitions for riboflavin


a yellow water-soluble vitamin of the B complex that occurs in green vegetables, germinating seeds, and in milk, fish, egg yolk, liver, and kidney. It is essential for the carbohydrate metabolism of cells. It is used as a permitted food colour, yellow or orange-yellow (E101). Formula: C17H20N4O6 Also vitamin B2, lactoflavin
Word Origin
C20: from ribose + flavin
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for riboflavin

growth-promoting substance known as vitamin B2, 1935, from German Riboflavin (1935), from comb. form of ribose + flavin, from Latin flavus "yellow" (see blue (1)); so called from its color. Also sometimes known as lactoflavine, as it is found in milk.

Online Etymology Dictionary, © 2010 Douglas Harper
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riboflavin in Medicine

riboflavin ri·bo·fla·vin (rī'bō-flā'vĭn, -bə-)
An orange-yellow crystalline compound that is the principal growth-promoting factor in the vitamin B complex, naturally occurring in milk, leafy vegetables, fresh meat, and egg yolks. Also called lactoflavin, vitamin B2.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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riboflavin in Science
A water-soluble compound belonging to the vitamin B complex that is important in carbohydrate metabolism and the maintenance of mucous membranes. Riboflavin is found in milk, leafy vegetables, meat, and egg yolks. Also called vitamin B2. Chemical formula: C17H20N4O6.
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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