riboflavin

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

noun

, Biochemistry.

1. 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.

riboflavin

/ ˌraɪbəʊˈfleɪvɪn /

noun

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 Alsovitamin B2lactoflavin

riboflavin

/ rī′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 B 2 . Chemical formula:C 17 H 20 N 4 O 6 .

Word History and Origins

Origin of riboflavin¹

First recorded in 1930–35; ribo(se) + flavin

Word History and Origins

Origin of riboflavin¹

C20: from ribose + flavin

Example Sentences

A study of riboflavin metabolism in the American roach by fluorescence microscopy.

From Project Gutenberg