Roquefortine C

Roquefortine C is a naturally occurring fungal metabolite produced by certain species of Penicillium, particularly Penicillium roqueforti, which is commonly used in the production of blue cheese. It belongs to the class of compounds known as indole alkaloids and has a unique bicyclic structure that includes a pyrroloindole core.

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Applications of Roquefortine C

Food Industry Monitoring

Roquefortine C is monitored as a contaminant in food products, especially in dairy products like cheese, to ensure food safety and compliance with regulatory standards.

Biological and Pharmacological Research

Roquefortine C is used as a model compound in studies related to mycotoxin exposure and its effects on human and animal health. In addition, its role as a cytochrome P450 inhibitor makes it a valuable tool for studying drug metabolism and interactions.

Agricultural Research

Research into roquefortine C contributes to understanding the pathogenicity of Penicillium species in crops and stored agricultural products, aiding in the development of strategies to control fungal contamination.

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