riboflavin
UK[ˈraɪbəʊˌfleɪvɪn]US[ˈraɪboʊˌfleɪvɪn]
n
A vitamin of the B complex, found in eggs, liver, vegetables, and milk, essential for energy production and cell function.
Morpheme Breakdown
ribo
flavin
ribo
sugar
flavin
yellow
Etymology
The name 'riboflavin' is a scientific compound created in the 20th century to describe the chemical structure and appearance of this essential nutrient. The first element, 'ribo-', is derived from 'ribose', the sugar component of its molecular structure. The second element, '-flavin', comes from the Latin 'flavus', meaning 'yellow', referring to the vitamin's distinctive yellow color and its natural fluorescence. Thus, the word's literal construction logically denotes a "yellow ribose-containing substance," directly linking its physical property and chemical makeup to its modern identity as Vitamin B2.
Analysis
Structure: ribo (sugar) + flavin (yellow)
- ribo: From "ribose", a sugar. Origin: German 'Ribose', a rearrangement of 'arabinose', from gum arabic.
- flavin: From Latin 'flavus' (yellow). Origin: Latin.
Examples
Milk and yogurt are excellent dietary sources of riboflavin.
A deficiency in riboflavin can cause cracks and sores at the corners of the mouth.
The nutrition label indicates the cereal is fortified with riboflavin and other B vitamins.