Roquefortine E is primarily studied for its role in the field of mycology and toxicology due to its presence in certain fungi. It is often investigated for its potential biological activities, including its effects on cellular processes and interactions with other mycotoxins. Researchers explore its implications in food safety, particularly in products like cheese, where related fungi are used in fermentation. Additionally, it serves as a subject of interest in understanding fungal secondary metabolites and their impact on human and animal health. Studies also focus on its potential pharmacological properties, though its applications in medicine remain largely exploratory.