flav-, flavo-, flavi- +

(Latin: the color [reddish] yellow)

1. A brown or orange powder derived from acridine and used as a topical antiseptic.
2. Fluorescent dye used as a local antiseptic and also as a biological stain.

It intercalates into nucleic acids thereby inhibiting bacterial and viral replication.

1. A generic term for a group of compounds that are widely distributed in plants and that are concerned with maintenance of a normal state of the walls of small blood vessels.
2. A biologically active compound found in the rinds of citrus fruits and some other plants.

Any of a group of water-soluble yellow compounds, present in citrus fruits, rose hips, and other plants, that in mammals maintain the resistance of capillary walls to permeation and change of pressure.

Turning yellow; yellowish.
Having yellow hair.
flavin, flavine
1. A brownish-red crystalline powder, used as an antiseptic.
2. Any of various water-soluble yellow pigments, including riboflavin, found in plant and animal tissue as coenzymes of flavoprotein.
3. A ketone that gives color to various natural yellow pigments.
A family of viruses transmitted by mosquitoes and ticks that cause some important diseases, including dengue, yellow fever, tick-borne encephalitis virus, and West Nile fever.
Any of several rod-shaped, aerobic to facultatively anaerobic bacteria of the genus Flavobacterium, inhabiting soil and water.
flavonoid (s) (noun), flavonoids (pl)
Any of a group of compounds containing a characteristic aromatic trimeric heterocyclic nucleus, usually occurring in glycosidic form and widely distributed in plants: The pigments of flavonoids usually appear in color varying from yellow to red and blue and are found in fruits, like grapes and citrus fruits, and vegetables and herbs, like peppers and dill.

A subgroup with biological activity in mammals is termed the bioflavonoids.

Riboflavin found in eggs.
riboflavin, lactoflavin
An orange-yellow crystalline compound, the principal growth-promoting factor in the vitamin B complex, naturally occurring in milk, leafy vegetables, fresh meat, and egg yolks.