[rahy-boh-fley-vin, rahy-boh-fley-, -buh-] 
| a vitamin B complex factor appearing as an orange-yellow, crystalline compound, C1 7H2 0N4O6, 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. |
| ri·bo·fla·vin (rī'bō-flā'vĭn, -bə-) 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. [ribo(se) + flavin.] |
riboflavin ri·bo·fla·vin (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. Also called lactoflavin, vitamin B2.
boʊˈfleɪ