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riboflavin
ri·bo·fla·vin R0230800 (rī′bō-flā′vĭn, -bə-)n. An orange-yellow crystalline compound, C17H20N4O6, that is part of the vitamin B complex and is essential for the metabolism of carbohydrates, fats, and proteins, occurring naturally in milk, meat, egg yolks, and leafy green vegetables. Also called lactoflavin, vitamin B2.
[ribo(se) + flavin.]riboflavin (ˌraɪbəʊˈfleɪvɪn) or riboflavinen (Elements & Compounds) 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. Also: vitamin B2 or lactoflavin [C20: from ribose + flavin]ri•bo•fla•vin (ˌraɪ 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. Also called vitamin B2. [< German (1935); see ribo-, flavin] ri·bo·fla·vin (rī′bō-flā′vĭn) A vitamin belonging to the vitamin B complex (B2) that is important in carbohydrate metabolism and the maintenance of mucous membranes. It is found in milk, leafy vegetables, meat, and egg yolks.Thesaurus| Noun | 1. | riboflavin - a B vitamin that prevents skin lesions and weight losshepatoflavin, lactoflavin, ovoflavin, vitamin B2, vitamin Gflavin - a ketone that forms the nucleus of certain natural yellow pigments like riboflavinB 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 |
Translations
riboflavin
riboflavin: see coenzymecoenzyme
, any one of a group of relatively small organic molecules required for the catalytic function of certain enzymes. A coenzyme may either be attached by covalent bonds to a particular enzyme or exist freely in solution, but in either case it participates intimately in
..... Click the link for more information. ; vitaminvitamin,
group of organic substances that are required in the diet of humans and animals for normal growth, maintenance of life, and normal reproduction. Vitamins act as catalysts; very often either the vitamins themselves are coenzymes, or they form integral parts of coenzymes.
..... Click the link for more information. .Riboflavin (also lactoflavin and Vitamin B2), an important and biologically active substance that is a derivative of the heterocyclic compound isoalloxazine attached to ribitol, a multi-atomic alcohol. Riboflavin is widely distributed in the cells of microorganisms, plants, and animals, although animals are unable to bio-synthesize riboflavin and must obtain it with food. The biological role of riboflavin is determined by the presence of its derivatives—flavin mononucleotide (FMN) and flavin-adenine dinucleotide (FAD)—in a series of oxidation and reducing enzymes (flavoproteins) during electron transfer reactions and the metabolism of amino acids and other vitamins. In man, many diseases are accompanied by disorders of the metabolism of riboflavin. A deficiency of riboflavin results in skin lesions and vision disorders, while an acute insufficiency leads to the development of a comatose state. Riboflavin is present in most food products, including brewer’s yeast, egg yolk, beef liver, and milk products. It is also synthesized by intestinal bacteria. The structure of riboflavin was independently established in 1935 through chemical synthesis both by R. Kuhn and P. Karrer. Riboflavin is used in medicine as a vitamin preparation. REFERENCEVitaminy. Moscow, 1974. Chapter 8.riboflavin[′rī·bə‚flā·vən] (biochemistry) C17H20N4O6 A water-soluble, yellow orange fluorescent pigment that is essential to human nutrition as a component of the coenzymes flavin mononucleotide and flavin adenine dinucleotide. Also known as lactoflavin; vitamin B2; vitamin G. riboflavin, riboflavine 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 riboflavin
riboflavin [ri´bo-fla″vin] vitamin B2, a component of flavin adenine dinucleotide and flavin mononucleotide, coenzymes that are prosthetic groups for flavoproteins, enzymes that catalyze many oxidation-reduction reactions. Foods with the highest content of riboflavin are liver, kidney, heart, brewer's yeast, milk, eggs, greens, and enriched cereals, bread, and other grain products. Riboflavin deficiency (ariboflavinosis) is most common among people in regions such as Asia and the West Indies where the diet contains large quantities of corn, potatoes, or rice (white rice that is not enriched), which lack riboflavin. A well-balanced diet will prevent riboflavin deficiency; it will also correct the disorder, with the help of supplementary doses of riboflavin and other vitamins.riboflavin kinase a phosphotransferase enzyme that catalyzes the conversion of free riboflavin and ATP to flavin mononucleotide and ADP.ri·bo·fla·vin , riboflavine (rī'bō-flā'vin), A heat-stable factor of the vitamin B complex with isoalloxazine nucleotides that are coenzymes of the flavodehydrogenases. The daily adult human requirement is 1.7 mg for adult men and 1.3 mg for adult women, with a higher daily requirement during pregnancy and lactation; dietary sources include green vegetables, liver, kidneys, wheat germ, milk, eggs, cheese, and fish. Synonym(s): flavin (1) , flavine, lactoflavin (2) , vitamin B2 (1) riboflavin (rī′bō-flā′vĭn, -bə-)n. An orange-yellow crystalline compound, C17H20N4O6, that is part of the vitamin B complex and is essential for the metabolism of carbohydrates, fats, and proteins, occurring naturally in milk, meat, egg yolks, and leafy green vegetables. Also called lactoflavin, vitamin B2.riboflavin A vitamin widely present in foods of plant and animal origin, which combines with phosphate to form the enzyme cofactors flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD). Riboflavin is involved in oxidation-reduction reactions in many metabolic pathways, and in energy production in the respiratory chain that occurs in the mitochondria.
Dietary sources
Almonds, dairy products, eggs, enriched flour, leafy greens, organ meats, soy products.riboflavin Vitamin B2 Nutrition A vitamin which combines with phosphate to form enzyme cofactors flavin mononucleotide–FMN and flavin adenine dinucleotide–FAD, both involved in oxidation-reduction reactions in many metabolic pathways, and in energy production in the mitochondrial respiratory chain. See B complex vitamins, Riboflavin deficiency, Vitamins. ri·bo·fla·vin (rī'bō-flā'vin) A heat-stable factor of the vitamin B complex with isoalloxazine nucleotides that are coenzymes of the flavohydrogenases.
Synonym(s): flavin, flavine, riboflavine. riboflavin Vitamin B2. The drug is on the WHO official list.riboflavin or vitamin B2 a member of the B-COMPLEX of water-soluble vitamins. Found in a wide variety of foods, riboflavin is required in the metabolism of all animals (acting as a carrier in the ELECTRON TRANSPORT SYSTEM) and is part of several plant pigments.ri·bo·fla·vin (rī'bō-flā'vin) Heat-stable factor of vitamin B complex with isoalloxazine nucleotides that are coenzymes of the flavodehydrogenases; dietary sources for this vitamin include green vegetables, liver, kidneys, wheat germ, milk, eggs, cheese, and fish.
Synonym(s): flavin (1) , vitamin B2. AcronymsSeeB2riboflavin
Synonyms for riboflavinnoun a B vitamin that prevents skin lesions and weight lossSynonyms- hepatoflavin
- lactoflavin
- ovoflavin
- vitamin B2
- vitamin G
Related Words- flavin
- B complex
- B vitamin
- B-complex vitamin
- vitamin B
- vitamin B complex
- B
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