Flavin

Flavin is a group of organic compounds based on the parent compound riboflavin, also known as vitamin B2. Flavins are crucial for a variety of biological processes, including cellular respiration and the breakdown of carbohydrates, fats, and proteins.

Structure and Properties

Flavins are tricyclic heteroaromatic compounds, with the three rings designated as the isoalloxazine system. The central ring is a pyrimidine ring, while the two outer rings are benzene rings. The molecule is planar and conjugated, allowing for electron delocalization. This gives flavins their characteristic yellow color.

Biological Role

Flavins are essential for life, serving as coenzymes for a variety of enzymes known as flavoproteins. These enzymes participate in a wide range of biological processes, including oxidation-reduction reactions, light emission in bioluminescent organisms, and DNA repair.

Dietary Sources

Flavins, in the form of riboflavin, are found in a variety of foods, including milk, eggs, green vegetables, and lean meats. The body cannot store riboflavin, so it must be consumed regularly in the diet.

Health Effects

A deficiency in riboflavin can lead to a condition known as ariboflavinosis, which can cause symptoms such as sore throat, redness and swelling of the lining of the mouth and throat, cracks and sores on the lips and corners of the mouth, and inflammation of the skin.

See Also

• Vitamin B2
• Coenzyme
• Enzyme
• Oxidation-reduction reaction
• Ariboflavinosis

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