[ rahy-boh-fley-vin, rahy-boh-fley-, -buh- ]

  1. a vitamin B complex factor appearing as an orange-yellow, crystalline compound, C17H20N4O6, 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.

Origin of riboflavin

First recorded in 1930–35; ribo(se) + flavin
  • Also ri·bo·fla·vine [rahy-boh-fley-vin, -veen]. /ˌraɪ boʊˈfleɪ vɪn, -vin/.

Words Nearby riboflavin

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How to use riboflavin in a sentence

British Dictionary definitions for riboflavin



/ (ˌraɪbəʊˈfleɪvɪn) /

  1. 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: C 17 H 20 N 4 O 6: Also: vitamin B 2, lactoflavin

Origin of riboflavin

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

Scientific definitions for riboflavin


[ bō-flā′vĭn ]

  1. 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.

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