riboflavin


riboflavin

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

This entry comes from Encyclopædia Britannica Concise.
For the full entry on riboflavin, visit Britannica.com.

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