riboflavin

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Related to Vitamin B2 Deficiency: Vitamin B3, vitamin B6 deficiency, Vitamin B12 deficiency

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.