riboflavin

ri·bo·fla·vin  (rb-flvn, -b-)

n.

An orange-yellow crystalline compound, C₁₇H₂₀N₄O₆, the principal growth-promoting factor in the vitamin B complex, naturally occurring in milk, leafy vegetables, fresh meat, and egg yolks. Also called lactoflavin, vitamin B₂.

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[ribo(se) + flavin.]

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riboflavin [rye-boe-flay-vin]

Noun

a vitamin of the B complex that occurs in green vegetables, milk, fish, eggs, liver, and kidney: used as a yellow or orange food colouring ([E101]) Also called: (vitamin B₂) [ribose, a sugar + Latin flavus yellow]

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riboflavin  (rb-flvn)

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.

Thesaurus

Noun

1.

riboflavin - a B vitamin that prevents skin lesions and weight loss hepatoflavin, lactoflavin, ovoflavin, vitamin B2, vitamin G flavin - a ketone that forms the nucleus of certain natural yellow pigments like riboflavin B complex, B vitamin, B-complex vitamin, vitamin B, vitamin B complex, B - originally thought to be a single vitamin but now separated into several B vitamins