riboflavinn.

Brit.

/ˌrʌɪbə(ʊ)ˈfleɪvɪn/, U.S.

/ˈraɪbəˌfleɪvᵻn/

Forms: 1900s– riboflavin, 1900s– riboflavine.

Origin: A borrowing from German. Etymon: German Riboflavin.

Etymology: < German Riboflavin (P. Karrer et al. 1935, in Helvetica Chimica Acta 28 429) < ribo- ribo- comb. form + Flavin flavin n.

Biochemistry.

Vitamin B₂; a yellow flavin with a ribityl side chain, essential for metabolic energy production and cellular respiration.Riboflavin is present in many foods, esp. milk, liver, eggs, and green vegetables, and is also synthesized by the intestinal flora. Deficiency of it leads to poor growth and lesions of the skin and cornea. Formula: C₁₇H₂₀N₄O₆.

ΚΠ

1935 Brit. Chem. Abstr. A. 1286/2 Synthetic d-riboflavin..has a growth-promoting power equal to that of the purest samples of natural lactoflavin, with which it appears in other respects to be identical.

1945 New Biol. 1 16 Aneurine..and riboflavine..are present in appreciable quantities.

1967 M. Kenyon Whole Hog xvi. 166 Thirty grams of niacin and about ten each of pantothenic acid and riboflavin.

1970 R. W. McGilvery Biochemistry xxvii. 676 Riboflavin not only occurs in most foods but is also synthesized by the intestinal flora. As a result, a primary deficiency of riboflavin is very rare.

1999 J. Elkington & J. Hailes New Foods Guide iv. 176 Cereals may include corn flour, protein isolates, riboflavin, soya oil and vitamins.

This entry has been updated (OED Third Edition, June 2010; most recently modified version published online March 2022).

单词	riboflavin
释义	riboflavinn. Brit. /ˌrʌɪbə(ʊ)ˈfleɪvɪn/, U.S. /ˈraɪbəˌfleɪvᵻn/ Forms: 1900s– riboflavin, 1900s– riboflavine. Origin: A borrowing from German. Etymon: German Riboflavin. Etymology: < German Riboflavin (P. Karrer et al. 1935, in Helvetica Chimica Acta 28 429) < ribo- ribo- comb. form + Flavin flavin n. Biochemistry. Vitamin B₂; a yellow flavin with a ribityl side chain, essential for metabolic energy production and cellular respiration.Riboflavin is present in many foods, esp. milk, liver, eggs, and green vegetables, and is also synthesized by the intestinal flora. Deficiency of it leads to poor growth and lesions of the skin and cornea. Formula: C₁₇H₂₀N₄O₆. ΚΠ 1935 Brit. Chem. Abstr. A. 1286/2 Synthetic d-riboflavin..has a growth-promoting power equal to that of the purest samples of natural lactoflavin, with which it appears in other respects to be identical. 1945 New Biol. 1 16 Aneurine..and riboflavine..are present in appreciable quantities. 1967 M. Kenyon Whole Hog xvi. 166 Thirty grams of niacin and about ten each of pantothenic acid and riboflavin. 1970 R. W. McGilvery Biochemistry xxvii. 676 Riboflavin not only occurs in most foods but is also synthesized by the intestinal flora. As a result, a primary deficiency of riboflavin is very rare. 1999 J. Elkington & J. Hailes New Foods Guide iv. 176 Cereals may include corn flour, protein isolates, riboflavin, soya oil and vitamins. This entry has been updated (OED Third Edition, June 2010; most recently modified version published online March 2022). < n.1935
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