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.
Variants of RIBOFLAVIN
riboflavin or vitamin B2
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