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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.
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.
riboflavinA 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.
Almonds, dairy products, eggs, enriched flour, leafy greens, organ meats, soy products.