monascus

Monascus is a genus of fungi belonging to the family *Monascaceae*, commonly known as red yeasts. These organisms are notable for their ability to produce a range of pigments, including red, orange, yellow, and purple compounds, which are collectively referred to as monascus pigments or *angkok*. Historically, Monascus has been used in traditional Chinese medicine and food coloring, particularly in fermented products like rice wine and certain cheeses.

The most well-known species within this genus is *Monascus purpureus*, which has been cultivated for centuries in East Asia. It is often used in the production of red yeast rice, a fermented food supplement that contains statin-like compounds, such as lovastatin, which help lower cholesterol levels. Due to its medicinal properties, Monascus has gained attention in modern Western medicine for its potential cardiovascular benefits.

Monascus species thrive in warm, humid environments and are typically grown on substrates like rice, sorghum, or other grains. The pigments produced by these fungi are water-soluble and can impart a distinctive color to fermented foods. While traditionally considered safe, some strains of Monascus have been associated with contamination risks, particularly if improperly handled, leading to concerns about mycotoxin production.

In addition to its culinary and medicinal uses, Monascus has been studied for its antimicrobial and antioxidant properties. Research continues to explore its potential applications in biotechnology, including the production of bio-based dyes and natural preservatives. However, regulatory oversight varies by region, and its use in food and supplements is subject to specific guidelines to ensure safety and efficacy.