riboflavin /ri′bōflā″vin/ [ribose + L, flavus, yellow] , a yellow, crystalline, water-soluble pigment, one of the heat-stable components of the B vitamin complex. It combines with specific flavoproteins and functions as a coenzyme in the oxidative processes of carbohydrates, fats, and proteins. Small amounts of riboflavin are found in the liver and kidneys, but it is not stored to any great degree in the body and must be supplied regularly in the diet. Common sources are organ meats, milk, cheese, eggs, green leafy vegetables, meat, whole grains, and legumes. Deficiency of riboflavin is rare and produces cheilosis; local inflammation; desquamation; encrustation; glossitis; photophobia; corneal opacities; proliferation of corneal vessels; seborrheic dermatitis about the nose, mouth, forehead, ears, and scrotum; trembling; sluggishness; dizziness; edema; inability to urinate; and vaginal itching. Also called vitamin B2. See also ariboflavinosis.
