Roquefortine C

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Roquefortine C
Chemical structure of roquefortine C
58735-64-1 YesY
Molar mass 389.5 g/mol
Appearance White to off-white solid
Soluble in ethanol, methanol, DMF or DMSO
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

Roquefortin C is a mycotoxin produced by various fungi, particularly species from the Penicillium genus.[1] It was first isolated from a strain of Penicillium roqueforti, a species commercially used to make Roquefort, Danish Blue, Stilton and Gorgonzola cheeses.

Roquefortine C is a potent neurotoxin.[2][3]

Related compounds[edit]


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