EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

(-)-riboflavin
vitamin B2

Supplier Sponsors

Name:7,8-dimethyl-10-[(2R,3R,4S)-2,3,4,5-tetrahydroxypentyl]benzo[g]pteridine-2,4-dione
CAS Number: 83-88-5Picture of molecule3D/inchi
Other(deleted CASRN):130609-39-1
ECHA EINECS - REACH Pre-Reg:201-507-1
FDA UNII: TLM2976OFR
Beilstein Number:097825
MDL:MFCD00005022
XlogP3:-1.50 (est)
Molecular Weight:376.36960000
Formula:C17 H20 N4 O6
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:nutrient supplements
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
184.1695 Riboflavin View - review
JECFA Food Additive: Riboflavin

Riboflavin from Bacillus subtilis
DG SANTE Food Additives:(-)-riboflavin
FDA Mainterm (SATF):83-88-5 ; RIBOFLAVIN
FDA Regulation:
FDA PART 101 -- FOOD LABELING
Subpart A--General Provisions
Sec. 101.9 Nutrition labeling of food.


FDA PART 107 -- INFANT FORMULA
Subpart D--Nutrient Requirements
Sec. 107.100 Nutrient specifications.


FDA PART 136 -- BAKERY PRODUCTS
Subpart B--Requirements for Specific Standardized Bakery Products
Sec. 136.115 Enriched bread, rolls, and buns.


FDA PART 137 -- CEREAL FLOURS AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Cereal Flours and Related Products
Sec. 137.165 Enriched flour.


FDA PART 137 -- CEREAL FLOURS AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Cereal Flours and Related Products
Sec. 137.185 Enriched self-rising flour.


FDA PART 137 -- CEREAL FLOURS AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Cereal Flours and Related Products
Sec. 137.260 Enriched corn meals.


FDA PART 137 -- CEREAL FLOURS AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Cereal Flours and Related Products
Sec. 137.305 Enriched farina.


FDA PART 137 -- CEREAL FLOURS AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Cereal Flours and Related Products
Sec. 137.350 Enriched rice.


FDA PART 139 -- MACARONI AND NOODLE PRODUCTS
Subpart B--Requirements for Specific Standardized Macaroni and Noodle Products
Sec. 139.115 Enriched macaroni products.


FDA PART 139 -- MACARONI AND NOODLE PRODUCTS
Subpart B--Requirements for Specific Standardized Macaroni and Noodle Products
Sec. 139.117 Enriched macaroni products with fortified protein.


FDA PART 139 -- MACARONI AND NOODLE PRODUCTS
Subpart B--Requirements for Specific Standardized Macaroni and Noodle Products
Sec. 139.122 Enriched nonfat milk macaroni products.


FDA PART 139 -- MACARONI AND NOODLE PRODUCTS
Subpart B--Requirements for Specific Standardized Macaroni and Noodle Products
Sec. 139.155 Enriched noodle products.


FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1695 Riboflavin.


FDA PART 73 -- LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION
Subpart A--Foods
Sec. 73.450 Riboflavin.
 
Physical Properties:
Appearance:orange yellow to yellow crystalline powder (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 280.00 °C. @ 760.00 mm Hg
Boiling Point: 715.60 °C. @ 760.00 mm Hg (est)
Flash Point: 728.00 °F. TCC ( 386.60 °C. ) (est)
logP (o/w): -2.009 (est)
Soluble in:
 water, 84.7 mg/L @ 25 °C (exp)
 dilute alkali solutions
Insoluble in:
 alcohol
 chloroform
 acetone
 ether
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data2
CosIng:cosmetic data
Cosmetic Uses: cosmetic colorants
skin conditioning
 
Suppliers:
Alfa Biotechnology
For experimental / research use only.
Vitamin B2 98%
American International Chemical, LLC.
Vitamin B2
Atlantic Chemicals
Riboflavine (Vitamin B2)
BASF
Riboflavin
BOC Sciences
For experimental / research use only.
Riboflavin >98%
Odor: characteristic
Use: Riboflavin is an easily absorbed micronutrient with a key role in maintaining health in humans and other animals.
Carbosynth
For experimental / research use only.
Riboflavin
Charkit Chemical
RIBOFLAVIN TABLET GRADE
DSM Nutritional
Vitamin B2 (riboflavin)
ECSA Chemicals
VITAMINE B2 (RIBOFLAVIN) BP/USP
ECSA TRADE THE MOST UPDATED FINANCIAL PUBLICATION ON THE WORLD OF CHEMISTRY
Farbest-Tallman Foods
Riboflavin 95% DC
Flavor: bland
It is used in dietary supplement applications as a source of Vitamin B2 including tablets and hard shell capsules.
Farbest-Tallman Foods
Riboflavin Fine Powder USP
Flavor: bland
It is used in food and beverage applications including bakery mixes; it may contribute an orange-yellow color.
Foodchem International
Vitamin B2 (Riboflavin)
George Uhe Company
Riboflavin
Glentham Life Sciences
Riboflavin, USP grade
Graham Chemical
Vitamin B2
Jiangyin Healthway
Vitamin B2
New functional food ingredients
Kraft Chemical
Vitamin B2
OQEMA
Vitamin B2 80%
Penta International
RIBOFLAVIN (Vitamin B2) FCC
Penta International
RIBOFLAVIN (Vitamin B2) USP
Penta International
RIBOFLAVIN (Vitamin B2)
Prinova
Riboflavin
Sarchem Laboratories
For experimental / research use only.
Riboflavin (Vitamin B2 USP)
Sigma-Aldrich
For experimental / research use only.
(-)-Riboflavin meets USP testing specifications
Silver Fern Chemical
Vitamin B2
Tianjin Talent Chemical
VB2 (Riboflavin)
 
Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 > 10000 mg/kg
Journal of Pharmacology and Experimental Therapeutics. Vol. 76, Pg. 75, 1942.

intravenous-rat LD50 50 mg/kg
FAO Nutrition Meetings Report Series. Vol. 46A, Pg. 20, 1969.

intraperitoneal-rat LD50 560 mg/kg
KIDNEY, URETER, AND BLADDER: URINE VOLUME DECREASED BEHAVIORAL: FOOD INTAKE (ANIMAL)
Journal of Pharmacology and Experimental Therapeutics. Vol. 76, Pg. 75, 1942.

oral-dog LD > 2000 mg/kg
Journal of Pharmacology and Experimental Therapeutics. Vol. 76, Pg. 75, 1942.

Dermal Toxicity:
subcutaneous-rat LD50 5000 mg/kg
Journal of Pharmacology and Experimental Therapeutics. Vol. 76, Pg. 75, 1942.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
nutrient supplements
Recommendation for (-)-riboflavin usage levels up to:
 not for fragrance use.
 
Recommendation for (-)-riboflavin flavor usage levels up to:
 not for flavor use.
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]
View page or View pdf

Scientific Opinion on the substantiation of a health claim related to a combination of thiamin, riboflavin, niacin, pantothenic acid, pyridoxine, D-biotin and pumpkin seed oil and maintenance of normal hair pursuant to Article 13(5) of Regulation (EC) No 1924/2006
View page or View pdf

Scientific Opinion on the substantiation of a health claim related to the combination of artichoke leaf dry extract standardised in caffeoylquinic acids, monacolin K in red yeast rice, sugar-cane derived policosanols, OPC from French maritime pine bark, garlic dry extract standardised in allicin, d-a-tocopheryl hydrogen succinate, riboflavin and inositol hexanicotinate in Limicol® and reduction of blood LDL-cholesterol concentrations pursuant to Article 14 of Regulation (EC) No 1924/2006
View page or View pdf

Scientific Opinion on the re-evaluation of riboflavin (E 101(i)) and riboflavin-5'-phosphate sodium (E 101(ii)) as food additives
View page or View pdf

Scientific Opinion on the substantiation of a health claim related to riboflavin (vitamin B2) and contribution to normal energy-yielding metabolism pursuant to Article 14 of Regulation (EC) No 1924/2006
View page or View pdf

Scientific Opinion on the safety and efficacy of vitamin B2 (80 %) as riboflavin produced by Bacillus subtilis for all animal species, based on a dossier submitted by VITAC EEIG
View page or View pdf

Literature search and review related to specific preparatory work in the establishment of Dietary Reference Values for Riboflavin
View page or View pdf

Safety and efficacy of vitamin B2 (riboflavin and riboflavin 5’-phosphate ester monosodium salt) produced by Bacillus subtilis for all animal species based on a dossier submitted by DSM
View page or View pdf

Dietary Reference Values for riboflavin
View page or View pdf

Outcome of a public consultation on the Draft Scientific Opinion of the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) on Dietary Reference Values for riboflavin
View page or View pdf

Safety of vitamin B2 (80%) as riboflavin produced by Bacillus subtilis KCCM-10445 for all animal species
View page or View pdf

EFSA statement on the risk posed to humans by a vitamin B2 produced by a genetically modified strain of Bacillus subtilis used as a feed additive
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Daily Med:search
NIOSH International Chemical Safety Cards:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):83-88-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6759
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
7,8-dimethyl-10-[(2R,3R,4S)-2,3,4,5-tetrahydroxypentyl]benzo[g]pteridine-2,4-dione
Chemidplus:0000083885
RTECS:83-88-5
 
References:
 7,8-dimethyl-10-[(2R,3R,4S)-2,3,4,5-tetrahydroxypentyl]benzo[g]pteridine-2,4-dione
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:83-88-5
Pubchem (cid):6759
Pubchem (sid):134971847
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEMBL:View
KEGG (GenomeNet):C00255
HMDB (The Human Metabolome Database):HMDB00244
FooDB:FDB012160
YMDB (Yeast Metabolome Database):YMDB00534
Export Tariff Code:2936.23.0000
FDA Listing of Food Additive Status:View
FDA Color Additive Status ListView
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
FAO:RIBOFLAVIN FROM BACILLUS SUBTILIS
Formulations/Preparations:
bulk: powder. oral: tablets 25 mg, 50 mg, 100 mg. (available from one or more manufacturer, distributor, andor repackager by generic (nonproprietary) name.)
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 cosmetic colorants
 
Occurrence (nature, food, other):note
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 apple custard apple fruit
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 barley stem
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 basil leaf
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 bean adzuki bean seed
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 bean asparagus bean fruit
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 bean asparagus bean seed
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 bean banner bean seed
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 bean black bean fruit
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 bean black bean leaf
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 bean black bean seed
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 bean black bean sprout
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 bean butter bean seed
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 bean butter bean sprout
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 bean fava bean seed
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 bean field bean leaf
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 bean field bean seed
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 bean mat bean seed
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 bean mung bean seed
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 bean mung bean sprout
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 bean scarlet runner bean fruit
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 bean scarlet runner bean seed
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 bean winged bean seed
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 bean yam bean tuber
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 beet leaf
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 beet root
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 bilberry fruit
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 black gram seed
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 blueberry fruit
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 borage leaf
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 brazil nut
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 breadfruit fruit
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 breadfruit seed
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 breadnut fruit
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 broccoli asparagus broccoli leaf
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 brussel sprout leaf
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 buckwheat seed
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 burdock root
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 butterbur plant
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 cabbage leaf
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 cacao bean
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 cacao fruit
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 cantaloupe fruit
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 caper flower
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 caraway seed
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 cardamom seed
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 carrot root
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 cashew fruit
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 cashew leaf
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 cashew nut
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 cassava leaf
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 cassava root
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 cassia bark
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 cayenne fruit
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 celery fruit
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 celery plant
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 celery seed
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 chamomile garden chamomile flower
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 chayote fruit
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 chayote shoot
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 cherimoya fruit
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 cherry brazilian cherry fruit
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 cherry sour cherry fruit
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 chestnut water chestnut tuber
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 chickpea seed
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 chicory leaf
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 chicory root
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 chive leaf
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 chrysanthemum edible chrysanthemum bud
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 chrysanthemum edible chrysanthemum leaf
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 cinnamon ceylon cinnamon bark
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 clove bud
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 clove fruit
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 coconut seed
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 coffee bean
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 coffee leaf
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 coriander fruit
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 coriander leaf
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 coriander seed
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 corn cob
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 corn fruit
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 corn seed
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 corn silk
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 cotton seed
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 cranberry fruit
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 cress garden cress leaf
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 cucumber fruit
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 cumin seed
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 currant black currant fruit
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 currant red currant fruit
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 dandelion leaf
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 dandelion root
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 date palm fruit
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 dill plant
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 dill seed
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 durian fruit
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 eggplant fruit
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 elder black elder plant
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 endive leaf
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 fennel plant
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 fennel seed
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 fenugreek seed
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 fig fruit
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 flax seed
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 garlic bulb
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 garlic flower
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 garlic leaf
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 garlic root
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 garlic shoot
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 ginger root
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 ginkgo biloba leaf
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 ginkgo biloba seed
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 gooseberry fruit
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 goosefoot leaf
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 goosefoot seed
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 gourd calabash gourd fruit
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 gourd white gourd fruit
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 grape plant
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 grape stem
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 guava fruit
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 guava strawberry guava fruit
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 hazelnut seed
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 horseradish root
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 irish moss plant
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 jackfruit fruit
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 jambul fruit
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 kiwi fruit
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 kohlrabi stem
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 leek wild leek flower
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 leek wild leek leaf
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 lemon fruit
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 lentil seed
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 lentil sprout
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 lime fruit
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 loquat fruit
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 lotus indian lotus rhizome
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 lotus indian lotus seed
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 luffa fruit
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 luffa leaf
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 lupine white lupine seed
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 macadamia nut
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 mallow jew's mallow leaf
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 mamey fruit
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 mandarin fruit
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 mango fruit
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 mango leaf
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 mangosteen fruit
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 marango fruit
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 marango leaf
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 marango shoot
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 marjoram plant
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 melon bitter melon fruit
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 melon bitter melon leaf
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 mugwort leaf
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 mustard white mustard seed
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 myristica fragrans seed
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 nance fruit
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 nutmeg aril
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 nutmeg seed
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 oat plant
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 oat seed
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 okra fruit
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 okra seed
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 onion bulb
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 orange fruit
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 papaya fruit
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 papaya leaf
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 parsley plant
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 parsley shoot
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 parsley tissue culture
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 parsnip root
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 passion fruit fruit
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 pea black-eyed pea seed
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 pea black-eyed pea shoot
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 pea fruit
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 pea pigeon pea fruit
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 pea pigeon pea seed
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 pea seed
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 peach fruit
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 peanut leaf
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 peanut seed
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 pear fruit
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 pepper bell pepper fruit
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 pepper black pepper fruit
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 pepper black pepper seed
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 peppermint leaf
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 pigweed leaf
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 pine pinyon pine seed
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 pineapple fruit
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 plum fruit
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 plum malabar plum fruit
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 pokeweed shoot
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 pomegranate fruit
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 poppy opium poppy seed
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 potato sweet potato leaf
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 potato sweet potato root
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 potato tuber
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 purslane herb
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 quince fruit
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 radish fruit
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 radish leaf
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 radish root
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 raspberry red raspberry fruit
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 raspberry red raspberry leaf
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 rhubarb leaf
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 rhubarb plant
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 rice seed
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 rose hips fruit
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 roselle flower
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 roselle leaf
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 rosemary plant
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 rye seed
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 safflower flower
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 safflower seed
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 saffron stigma
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 sage leaf
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 salsify root
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 sapodilla fruit
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 sesame leaf
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 sesame seed
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 sorrel garden sorrel leaf
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 soursop fruit
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 soybean fruit
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 soybean seed
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 soybean sprout
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 soybean tissue culture
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 spearmint plant
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 spinach plant
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 spinach sea spinach leaf
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 spinach water spinach leaf
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 spirulina plant
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 squash summer squash fruit
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 star fruit fruit
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 sunflower seed
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 tamarind flower
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 tamarind fruit
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 tamarind leaf
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 tamarind seed
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 taro leaf
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 taro root
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 tarragon plant
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 tea leaf
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 thyme leaf
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 thyme plant
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 tomatillo fruit
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 tomato fruit
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 turmeric plant
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 turmeric rhizome
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 walnut black walnut nut
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 walnut black walnut pericarp
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 walnut english walnut nut
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 watercress herb
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 watermelon fruit
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 watermelon seed
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 wheat plant
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 wheat seed
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 yam mountain yam root
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 yam wild yam root
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Synonyms:
 benzo(g)pteridine-2,4(3H,10H)-dione, 7,8-dimethyl-10-(D-ribo-2,3,4,5-tetrahydroxypentyl)-
7,8-dimethyl-10-(D-ribo-2,3,4,5-tetrahydroxypentyl)isoalloxazine
7,8-dimethyl-10-[(2R,3R,4S)-2,3,4,5-tetrahydroxypentyl]benzo[g]pteridine-2,4-dione
7,8-dimethyl-10-ribityl isoalloxazine
7,8-dimethyl-10-ribitylisoalloxazine
 lactoflavin
 vitamin B2
 

Articles:

PubMed:Oxidative stability of yogurt with added lutein dye.
PubMed:Sensory and nutritional quality of split peas (Pisum sativum) stored up to 34 y in residential storage.
PubMed:Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference.
PubMed:Effect of different colored filters on photooxidation in pasteurized milk.
PubMed:Electrochemically deposited boronate affinity extracting phase for covalent solid phase microextraction of cis-diol biomolecules.
PubMed:Effects, quenching mechanisms, and kinetics of water soluble compounds in riboflavin photosensitized oxidation of milk.
PubMed:Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer.
PubMed:Fate of flavins in sensitized photodegradation of isohumulones and reduced derivatives: studies on formation of radicals via EPR combined with detailed product analyses.
PubMed:Photooxidative degradation of beer bittering principles: a key step on the route to lightstruck flavor formation in beer.
PubMed:[Composition analysis and dominance test of three kinds of raw variety of Gynostemma pentaphyllum].
PubMed:Multivitamin production in Lactococcus lactis using metabolic engineering.
PubMed:Developments in the use of Bacillus species for industrial production.
PubMed:Optimizing conditions for thermal processes of soy milk.
PubMed:Physicochemical and sensory characteristic changes in fortified peanut spreads after 3 months of storage at different temperatures.
PubMed:Role of riboflavin in beer flavor instability: determination of levels of riboflavin and its origin in beer by fluorometric apoprotein titration.
PubMed:[Fortification and evaluation of the nixtamal tortillas].
PubMed:Whole grains, refined grains and fortified refined grains: What's the difference?
PubMed:High-performance liquid chromatographic determination of the riboflavin concentration in white wines for predicting their resistance to light.
PubMed:Effects of a supplemental liquid yeast product on feed intake, ruminal profiles, and yield, composition, and organoleptic characteristics of milk from lactating Holstein cows.
PubMed:Hard-to-cook phenomenon in common beans--a review.
PubMed:Wild rice: the Indian's staple and the white man's delicacy.
PubMed:Photodegradation of riboflavin in milks exposed to fluorescent light.
PubMed:Oxidative stability of yogurt with added lutein dye.
 
Notes:
nutritional factor found in milk, eggs, malted barley, liver, kidney, heart, and leafy vegetables. the richest natural source is yeast. it occurs in the free form only in the retina of the eye, in whey, and in urine; its principal forms in tissues and cells are as flavin mononucleotide and flavin-adenine dinucleotide. Colour additive in food, nutrient supplement. Vitamin cofactor. Riboflavin, also known as vitamin B2 or additive E101, is an easily absorbed micronutrient with a key role in maintaining health in humans and animals. It is the central component of the cofactors FAD and FMN, and is therefore required by all flavoproteins. As such, vitamin B2 is required for a wide variety of cellular processes. It plays a key role in energy metabolism, and for the metabolism of fats, ketone bodies, carbohydrates, and proteins. (Wikipedia)
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