What does riboflavin mean?
Riboflavin is the chemical and nutritional name for vitamin B2, one of the B-complex vitamins. The body needs it to convert the components of food into usable energy and to maintain healthy skin, eyes, and mucous membranes. A lack of riboflavin can lead to a condition called riboflavin deficiency, whose symptoms may include cracked lips, mouth inflammation, and skin changes. Riboflavin occurs naturally in many foods, particularly milk, cheese, eggs, meat, legumes, and green vegetables. Manufacturers also add it to foods and drinks as a nutrient, and it is available as a dietary supplement. In nutrition labels and health discussions, “vitamin B2” is often more immediately recognizable than its formal name. The compound name reflects riboflavin’s association with ribose and the yellow color characteristic of flavins. Although it is not ordinarily discussed as an everyday term, knowing it helps identify a widespread and practically important nutrient.
nounRiboflavin is vitamin B2, a water-soluble B vitamin that the body needs for normal cellular energy production and for maintaining healthy skin, eyes, and mucous membranes. It is also called vitamin B2.
- The nutrient vitamin B2, required in the human diet for normal energy metabolism and the maintenance of healthy tissues.
"The nutritionist recommended adding more riboflavin-rich foods, such as dairy products and leafy green vegetables, to her diet."
"Milk is an important dietary source of riboflavin."
"The test revealed a mild riboflavin deficiency, which was corrected with dietary changes."
The plural is rarely needed and is used chiefly when referring to different forms or preparations of the vitamin.
"The laboratory compared the stability of several riboflavins under different storage conditions."
Its name joins ribose with flavin, Latin for “yellow,” reflecting both its sugar component and its characteristic yellow color.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Where does riboflavin come from?
Riboflavin was named in the early 20th century as a compound of ribo-, referring to ribose, and flavin, a term derived from Latin flavus, meaning “yellow.” The name reflects both its relationship to ribose and the yellow coloration associated with flavins. Flavone and flavonoid belong to the same broader family of compounds whose names also derive from the Latin word for yellow.
How riboflavin is actually used
Riboflavin is primarily a scientific, nutritional, and medical term. In food-labeling contexts, it may be listed as “riboflavin” or “vitamin B2”; “lactoflavin” is chiefly historical.