or vitamin B 2
Yellow, water-soluble organic compound, abundant in whey and egg white.
It has a complex structure incorporating three rings. Green plants and most microorganisms can synthesize it; animals need to acquire it in their diet. It exists in combined forms as coenzyme s and functions in the metabolism of carbohydrate s and amino acid s. A syndrome resembling pellagra is thought to result from riboflavin deficiency. See also flavin .