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riboflavin

[rahy-boh-fley-vin, rahy-boh-fley-, -buh-]
noun Biochemistry.
  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.
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Also ri·bo·fla·vine [rahy-boh-fley-vin, -veen] /ˌraɪ boʊˈfleɪ vɪn, -vin/.

Origin of riboflavin

First recorded in 1930–35; ribo(se) + flavin
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

Examples from the Web for riboflavin

Historical Examples

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

    The Biotic Associations of Cockroaches

    Louis M. Roth


British Dictionary definitions for riboflavin

riboflavin

riboflavine

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 6Also: vitamin B 2, lactoflavin
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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

Word Origin and History for riboflavin

n.

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.

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Online Etymology Dictionary, © 2010 Douglas Harper

riboflavin in Medicine

riboflavin

(rībō-flā′vĭn, -bə-)
n.
  1. 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.lactoflavin vitamin B2
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The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.

riboflavin in Science

riboflavin

[rībō-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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The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.