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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.
a cytosolic enzyme catalyzing the formation of flavin mononucleotide (r. phosphate) from riboflavin, using ATP as phosphorylating agent.