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Riboflavin Meaning: Definition and Examples

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riboflavin

[ˌraɪbəˈfleɪvɪn ]

Definition

Context #1 | Noun

nutritional vitamin

Riboflavin, also known as vitamin B2, is a water-soluble vitamin that plays a crucial role in energy production and the metabolism of fats, drugs, and steroids. It is essential for the growth, development, and function of the cells in the body. This vitamin helps in maintaining healthy skin, eyes, and nerve functions. Riboflavin is found in various food sources, including eggs, green leafy vegetables, nuts, and dairy products.

Synonyms

lactoflavin, vitamin B2.

Examples of usage

  • Riboflavin is important for energy production.
  • Dairy products are rich in riboflavin.
  • Deficiency of riboflavin can lead to various health issues.

Interesting Facts

Nutrition

  • Riboflavin is essential for energy production, helping the body convert carbohydrates, fats, and proteins into usable energy.
  • It's water-soluble, which means it doesn't stay in the body for long and needs to be consumed regularly through food.
  • Good sources include dairy products, eggs, lean meats, green leafy vegetables, and fortified cereals.

Health

  • A deficiency can lead to issues like sore throat, redness and swelling of the lining of the mouth and tongue, and cracks on the outsides of the lips.
  • Some studies suggest it may play a role in preventing migraines by lowering their frequency in some individuals.

Culture

  • In some cultures, riboflavin-rich foods like yogurt and eggs are staples, associated with vitality and health.
  • Riboflavin has been used as a food coloring (E101) in various products, adding a bright yellow hue to food items.

Science

  • Riboflavin is involved in producing glutathione, a powerful antioxidant that helps protect our cells from damage.
  • In laboratory settings, it is often used in experiments involving light absorption and as a fluorescent marker.

Origin of 'riboflavin'

Main points about word origin

  • The name 'riboflavin' comes from 'ribo-', referring to ribose, a type of sugar, and 'flavin', from Latin meaning 'yellow', reflecting the vitamin's yellow color.
  • It was first discovered in the early 20th century as the source of vitamin B2, crucial for metabolism.

The term riboflavin is derived from the combination of ribose, which is a sugar, and flavus, the Latin word for yellow. This name reflects the yellow pigment of the vitamin, which was first identified in 1920 by the researcher Richard Kuhn. Riboflavin was initially isolated in its crystalline form in the 1930s. Throughout the years, it has been recognized as an essential nutrient that supports various biological functions in human health and is often included in dietary supplements and fortified foods. The discovery of riboflavin led to a greater understanding of the B-vitamins complex, highlighting its importance in the prevention of deficiency diseases. Its recognition as a pivotal component in metabolic processes has been crucial in nutrition science.

Word Frequency Rank

Positioned at #21,340, this word is part of extensive vocabulary. It's relatively rare in general usage but may be important in specific fields or formal writing.