| Identification | Back Directory | [Name]
MONASCORUBRIN | [CAS]
13283-90-4 | [Synonyms]
MONASCORUBRIN
Monascorubrin
DISCONTINUED
(9aR)-9a-Methyl-3-(1-oxooctyl)-6-[(E)-1-propenyl]-2H-furo[3,2-g][2]benzopyran-2,9(9aH)-dione
2H-Furo[3,2-g][2]benzopyran-2,9(9aH)-dione, 9a-methyl-3-(1-oxooctyl)-6-(1E)-1-propen-1-yl-, (9aR)- | [Molecular Formula]
C23H26O5 | [MDL Number]
MFCD02752486 | [MOL File]
13283-90-4.mol | [Molecular Weight]
382.45 |
| Chemical Properties | Back Directory | [Melting point ]
134-136 °C | [Boiling point ]
648.4±55.0 °C(Predicted) | [density ]
1.19±0.1 g/cm3(Predicted) | [form ]
Solid | [color ]
Yellow to orange |
| Hazard Information | Back Directory | [Uses]
Monascorubrin is an azaphilone extracted from Red Yeast Rice. It is shown to have anti-inflammatory activity and inhibitory effects on NOR 1 activation, and is an Epstein-Barr virus early antigen activator. | [Definition]
ChEBI: Monascorubrin is a bulgarialactone azaphilone compound found in Monascus pilosus used as an orange food colourant for biscuits or ice-cream. It has a role as a food colouring, a biological pigment, a fungal metabolite, a Hsp90 inhibitor, an anti-inflammatory agent and an antineoplastic agent. It is an azaphilone, a gamma-lactone, a triketone, a polyketide and an enone. |
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