MONASCORUBRIN

MONASCORUBRIN Property

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

InChI

InChI=1S/C23H26O5/c1-4-6-7-8-9-11-19(24)20-18-13-15-12-16(10-5-2)27-14-17(15)21(25)23(18,3)28-22(20)26/h5,10,12-14H,4,6-9,11H2,1-3H3/b10-5+/t23-/m1/s1

InChIKey

IIPVSGPTPPURBD-HAOIVFDCSA-N

SMILES

C1(/C=C/C)OC=C2C(=O)[C@]3(C)OC(=O)C(C(=O)CCCCCCC)=C3C=C2C=1

Safety

HS Code 

2932209090

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P280Wear protective gloves/protective clothing/eye protection/face protection.

P302+P352IF ON SKIN: wash with plenty of soap and water.

MONASCORUBRIN Chemical Properties,Usage,Production

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.