Riboflavin



noun, Biochemistry.
1.
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.
noun
1.
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, lactoflavin

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.
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.

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