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LIBIOS offers you various high-quality solutions including consumables for the determination of citrinin used by analytical laboratories, industries and research institutes.
Citrinin is produced by different species of Aspergillus and Penicillium. It is also synthesized by the Monascus type, a natural dye-producing fungus traditionally used in oriental foods.
This natural mycotoxin, often associated with ochratoxin A, is found after storage in cereals (barley, oats, rye, wheat, etc.). It can also contaminate corn, rice, walnuts, peanuts, fruits, beans, … Its effects on human health may lead to risk of nephrotoxicity (renal failure) and/or reprotoxicity (altered human fertility).
Citrinine is regulated under Regulation (EU) No 212/2014 in rice-based food supplements fermented with red rice yeast (Monascus purpureus).
Red rice yeast, cultivated for centuries in China, has many health benefits (blood circulation, digestion) and is increasingly used in food supplements, also as a food colouring agent and as an ingredient in various culinary preparations (sauces, marinades).