Riboflavin

riboflavin: see coenzyme; vitamin.

---

riboflavin

 or vitamin B₂

Yellow, water-soluble organic compound, abundant in whey and egg white. It has a complex structure incorporating three rings. Green plants and most microorganisms can synthesize it; animals need to acquire it in their diet. It exists in combined forms as coenzymes and functions in the metabolism of carbohydrates and amino acids. A syndrome resembling pellagra is thought to result from riboflavin deficiency. See also flavin.

---

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 [′rī·bə‚flā·vən]

(biochemistry)

C₁₇H₂₀N₄O₆A 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 

(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.

REFERENCE

Vitaminy. Moscow, 1974. Chapter 8.