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[mass noun] A yellow vitamin of the B complex which is essential for metabolic energy production. It is present in many foods, especially milk, liver, eggs, and green vegetables, and is also synthesized by the intestinal flora.
- ‘Vitamin B2, or riboflavin (in green vegetables, liver, wheat germ, eggs and cheese), alleviates eye fatigue by helping to regulate blood flow to the cornea.’
- ‘Mushrooms also contain B-complex vitamins, such as riboflavin, niacin, folate and pantothenic acid, not easily found in produce.’
- ‘There have been several studies that reported improvements in growth performance when adding several B vitamins (niacin, riboflavin, pantothenic acid, and vitamin B12) to nursery pig diets.’
- ‘CD patients demonstrated significantly lower levels of vitamins A and E, thiamin, riboflavin, pyridoxine, and folic acid compared to controls.’
- ‘Whole grains are also important sources of vitamins and minerals, such as thiamin, riboflavin, niacin, folate, selenium, zinc and iron.’
1930s: from ribose + Latin flavus yellow + -in.
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