Antihypertensive effect of the soybean paste fermented with the fungus Monascus

被引：9

作者：

Rhyu, MR

Kim, EY

Han, JS

机构：

[1] Korea Food Res Inst, Food Chem & Biotechnol Div, Seongnam Si 463420, Gyeonggi Do, South Korea

[2] Samsung Biomed Res Inst, Dept Lab Anim Res, Seoul, South Korea

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2002年 / 37卷 / 05期

关键词：

antihypertension; Monascus koji; soybean paste; spontaneously hypertensive rat;

D O I：

10.1046/j.1365-2621.2002.00599.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antihypertensive effect of the soybean paste fermented with the fungus Monascus was investigated. The statistical analysis was performed using one-way analysis of variance followed by the Student-Newman-Keul test. The results revealed that the fungus could attenuate spontaneous hypertension even at a small daily intake of 0.169 g to 0.579 g.

引用

页码：585 / 588

页数：4

共 14 条

[1]

Bau YS, 1975, NEW ASIA COLL ACAD A, V17, P335

[2] MONACOLIN-K, A NEW HYPOCHOLESTEROLEMIC AGENT THAT SPECIFICALLY INHIBITS 3-HYDROXY-3-METHYLGLUTARYL COENZYME A REDUCTASE [J].