riboflavin
[ 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, 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.
Also
ri·bo·fla·vine
[rahy-boh-fley-vin, -veen] /ˌraɪ boʊˈfleɪ vɪn, -vin/.
Words nearby riboflavin
ribeirão prêto,
ribera,
ribgrass,
riblet,
ribo-,
riboflavin,
riboflavin kinase,
ribonuclease,
ribonucleic acid,
ribonucleoprotein,
ribonucleoside
Example sentences from the Web for riboflavin
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
/ (ˌraɪbəʊˈfleɪvɪn) /
noun
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
Word Origin for riboflavin
C20: from
ribose +
flavin
Medical definitions for riboflavin
riboflavin
[ rī′bō-flā′vĭn, -bə- ]
n.
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
Scientific definitions for riboflavin
riboflavin
[ rī′bō-flā′vĭn ]
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.