Roquefortine
This week I have seen in JACS an ASAP Article of Madeleine M. Joullié entitled The Total Synthesis of Roquefortine C and a Rationale for the Thermodynamic Stability of Isoroquefortine C over Roquefortine C
I was not really interested by this publication at first sight , I thought another diketopiperazine natural product. When I saw the name of the molecule I was more intriguing.
Roquefortine, of course, the famous french blue cheese ”Le Roquefort” so tasty….
Then I tried to learn more about this molecule. It is produced by a fungus Penicillium roqueforti , and It’s neurotoxic…my god…so I will to stop to eat that cheese???
In fact, I don’t really know, the LD50 is around 20mg/kg for mice (not 20mg of roquefort but of roquefortine), then imagine for a man…how many kilograms of roquefort you will have to eat ???
Iam sure you will be digusted before to have a headache.
Tags: Natural Product
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