Monascorubramin

Monascorubramin is a naturally occurring pigment produced by the fungus Monascus. It is a reddish-brown pigment and belongs to the class of azaphilones, which are secondary metabolites produced by fungi and have a variety of biological activities.

Monascorubramin has been studied for its potential health benefits, including its antioxidant and anti-inflammatory properties. It has also been shown to have antifungal and antibacterial properties, making it a potential candidate for use in food preservation.

In addition to its potential health benefits, monascorubramin 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 monascorubramin 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 monascorubramin in food and other consumer products to ensure their safety.