Ankaflavin

Ankaflavin is a natural compound that belongs to the class of flavonoids, which are plant-derived compounds with antioxidant and anti-inflammatory properties. It is found in the fermentation broth of the fungus Monascus anka, which is used to produce red fermented rice, a traditional food product in East Asian countries.

Ankaflavin has been studied for its potential health benefits, including its ability to lower cholesterol levels and reduce the risk of cardiovascular disease. It has also been shown to have anti-inflammatory and anticancer properties.

In addition to its potential health benefits, ankaflavin has been used as a natural food coloring agent in some countries.

While ankaflavin has generally been considered safe for consumption, more research is needed to fully understand its potential health effects and any potential risks associated with its use. Therefore, regulatory agencies have set limits on the use of ankaflavin in food and other consumer products to ensure their safety.