Definitions for riboflavinˌraɪ boʊˈfleɪ vɪn, ˈraɪ boʊˌfleɪ-, -bə-
This page provides all possible meanings and translations of the word riboflavin
Random House Webster's College Dictionary
ri•bo•fla•vinˌraɪ boʊˈfleɪ vɪn, ˈraɪ boʊˌfleɪ-, -bə-(n.)
a vitamin B complex factor essential for growth, occurring as a yellow crystalline compound, C17H20N4O6, abundant in milk, meat, eggs, and leafy vegetables and produced synthetically.
Ref: Also called vitamin B2. 2
Origin of riboflavin:
< G (1935); see ribo -, flavin
vitamin B2, vitamin G, riboflavin, lactoflavin, ovoflavin, hepatoflavin(noun)
a B vitamin that prevents skin lesions and weight loss
Yellow or orange-yellow water-soluble compound, a member of the vitamin B complex, that acts as a growth-promoting factor in humans and other animals.
Riboflavin, also known as vitamin B2 is an easily absorbed colored micronutrient with a key role in maintaining health in humans and animals. It is the central component of the cofactors FAD and FMN, and is therefore required by all flavoproteins. As such, vitamin B2 is required for a wide variety of cellular processes. It plays a key role in energy metabolism, and for the metabolism of fats, ketone bodies, carbohydrates, and proteins. Milk, cheese, leaf vegetables, liver, kidneys, legumes, yeast, mushrooms, and almonds are good sources of vitamin B2, but exposure to light destroys riboflavin. The name "riboflavin" comes from "ribose" and "flavin", the ring-moiety which imparts the yellow color to the oxidized molecule. The reduced form, which occurs in metabolism along with the oxidized form, is colorless. Riboflavin is best known visually as the vitamin which imparts the orange color to solid B-vitamin preparations, the yellow color to vitamin supplement solutions, and the unusual fluorescent-yellow color to the urine of persons who supplement with high-dose B-complex preparations.
U.S. National Library of Medicine
Nutritional factor found in milk, eggs, malted barley, liver, kidney, heart, and leafy vegetables. The richest natural source is yeast. It occurs in the free form only in the retina of the eye, in whey, and in urine; its principal forms in tissues and cells are as FLAVIN MONONUCLEOTIDE and FLAVIN-ADENINE DINUCLEOTIDE.
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