noun a yellow, crystalline compound that is a member of the vitamin B complex and is essential for the metabolism of carbohydrates, fats, and proteins in the body
Riboflavin is a type of B vitamin that is essential for converting food into energy.
Riboflavin deficiency can lead to various health issues such as fatigue, weakness, and sore throat.
Riboflavin is commonly added to fortified foods like cereals and bread to ensure adequate intake.
Riboflavin supplements may be prescribed to individuals with certain health conditions to ensure they meet their daily requirements.
Riboflavin is a precursor to the coenzymes flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), which are important in various metabolic reactions.
Riboflavin is often recommended as part of a balanced diet to ensure proper intake of vitamin B2.
Dietitians may include riboflavin-rich foods in meal plans for clients who need to increase their vitamin B2 intake.
Athletic trainers may educate athletes on the importance of riboflavin for energy production and muscle function.
Chefs may incorporate riboflavin-rich ingredients into their recipes to enhance the nutritional value of dishes.