A yellow vitamin of the B complex that 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.Also called omitted unresolving XREF to "vitamin B2" (see vitamin B)
- ‘Whole grains are also important sources of vitamins and minerals, such as thiamin, riboflavin, niacin, folate, selenium, zinc and iron.’
- ‘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.’
- ‘CD patients demonstrated significantly lower levels of vitamins A and E, thiamin, riboflavin, pyridoxine, and folic acid compared to controls.’
- ‘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.’
1930s: from ribose + Latin flavus yellow + -in.