Constituents of red yeast rice, a traditional Chinese food and medicine.
J Agric Food Chem
; 48(11): 5220-5, 2000 Nov.
Article
em En
| MEDLINE
| ID: mdl-11087463
ABSTRACT
Detailed analyses were undertaken of the natural constituents of red yeast rice, a traditional Chinese medicine and food known for centuries to improve blood circulation. Preparation of red yeast rice following ancient methods by fermenting the fungal strain Monascus purpureus Went on moist and sterile rice indicated the presence of a group of metabolites belonging to the monacolin family of polyketides, together with fatty acids, and trace elements. The presence of these compounds may explain in part the cholesterol-lowering ability associated with this traditional Chinese food.
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Base de dados:
MEDLINE
Medicinas Tradicionais:
Medicinas_tradicionales_de_asia
/
Medicina_china
Métodos Terapêuticos e Terapias MTCI:
Terapias_biologicas
/
Plantas_medicinales
Assunto principal:
Oryza
/
Leveduras
/
Análise de Alimentos
/
Medicina Tradicional Chinesa
/
Anticolesterolemiantes
/
Naftalenos
Tipo de estudo:
Diagnostic_studies
País/Região como assunto:
Asia
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2000
Tipo de documento:
Article
País de afiliação:
Estados Unidos