SKU: M114  / 
    CAS Number: 21516-68-7

    Monascin

    ₱18,692.04 - ₱65,157.63

    Monascin (monascoflavin) is a yellow-orange pigment isolated from the fungus, Monascus purpureus used to produce red yeast rice. The structure of monascin was elucidated in 1960. Monascin has a broad bioprofile, including anti-inflammatory, antioxidant, antidiabetic, immunomodulatory, neuroprotective and antitumor effects. Monascin is a PPAR-​γ agonist and attenuates proinflammatory mediators, including inducible nitric oxide synthase (iNOS) and cyclooxygenase-​2 (COX-​2) expression as well as nitric oxide (NO) and prostaglandin E(2) (PGE2) formation caused by ovalbumin-​induced inflammation in the human THP-​1 monocyte cell line. Monascin inhibits the skin tumor-initiating effects of peroxynitrite or UVB and the tumor-promoting effects of 12-​O-​tetradecanoylphorbol-​13-​acetate in a mouse model.

    Molecular Formula  C21H26O5
    References

    Akihasa T et al (2005)  Anti-​tumor-​initiating effects of monascin, an azaphilonoid pigment from the extract of Monascus pilosus fermented rice (red-​mold rice). Chem. Biodiversity 2: 1305

    Hsu W et al (2012)  Monascus-​fermented metabolite monascin suppresses inflammation via PPAR-​γ regulation and JNK inactivation in THP-​1 monocytes. Food Chem. Toxicol. 50:1178

    Ohashi M et al (1960)  Monascoflavin. Bull. Chem. Soc. Jpn. 33:1630