Monascin

Monascin is a natural compound that is also produced by the fungus Monascus. It belongs to a group of compounds called monacolins, which are known for their cholesterol-lowering properties.

Monascin has been studied for its potential health benefits, including its ability to reduce cholesterol levels, lower blood pressure, and improve insulin resistance. It has also been shown to have anti-inflammatory and antioxidant properties.

In addition to its potential health benefits, monascin has been used as a natural food coloring agent in East Asian countries, particularly in the production of red fermented rice, a traditional food product.

While monascin has generally been considered safe for consumption, some studies have suggested that it may have potential toxic effects on the liver and kidneys, especially when consumed in high doses. Therefore, regulatory agencies have set limits on the use of monascin in food and other consumer products to ensure their safety.