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| | MONASCORUBRIN Basic information |
| Product Name: | MONASCORUBRIN | | Synonyms: | MONASCORUBRIN;(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)-;Monascorubrin
DISCONTINUED | | CAS: | 13283-90-4 | | MF: | C23H26O5 | | MW: | 382.45 | | EINECS: | | | Product Categories: | | | Mol File: | 13283-90-4.mol |  |
| | MONASCORUBRIN Chemical Properties |
| Melting point | 134-136 °C | | Boiling point | 648.4±55.0 °C(Predicted) | | density | 1.19±0.1 g/cm3(Predicted) |
| | MONASCORUBRIN Usage And Synthesis |
| 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. |
| | MONASCORUBRIN Preparation Products And Raw materials |
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