[rahy-boh-fley-vin, rahy-boh-fley-, -buh-]
noun Biochemistry.
a vitamin B complex factor appearing as an orange-yellow, crystalline compound, C 1 7 H 2 0 N 4 O 6 , 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, riboflavine [rahy-boh-fley-vin, -veen] .

1930–35; ribo(se) + flavin

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World English Dictionary
riboflavin or riboflavine (ˌraɪbəʊˈfleɪvɪn)
vitamin B2, Also: lactoflavin 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: C17H20N4O6
[C20: from ribose + flavin]
riboflavine or riboflavine
[C20: from ribose + flavin]

Collins English Dictionary - Complete & Unabridged 10th Edition
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Word Origin & History

1935, from Ger. Riboflavin (1935), from ribose (q.v.) + flavin, from L. flavus "yellow" (see blue), so called from its color.
Online Etymology Dictionary, © 2010 Douglas Harper
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American Heritage
Medical Dictionary

riboflavin ri·bo·fla·vin (rī'bō-flā'vĭn, -bə-)
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.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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American Heritage
Science Dictionary
riboflavin   (rī'bō-flā'vĭn)  Pronunciation Key 
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.
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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