Health Benefits and Clinical Impact of Major Nutrient, Red Yeast Rice: A Review

被引：35
作者：
Kalaivani, M. [1 ]
Sabitha, R. [1 ]
Kalaiselvan, V. [1 ]
Rajasekaran, A. [1 ]
机构：
[1] KMCH Coll Pharm, Dept Pharmaceut Biotechnol, Coimbatore 641035, Tamil Nadu, India
来源：
FOOD AND BIOPROCESS TECHNOLOGY | 2010年 / 3卷 / 03期
关键词：
Red yeast rice; Monascus purpureus; Hypolipidemic; Osteoporosis; HMG-CoA reductase inhibitors; COENZYME-A REDUCTASE; PURPUREUS WENT RICE; MONASCUS-PURPUREUS; MONACOLIN-K; 2-STAGE CARCINOGENESIS; TUMOR PROMOTION; CHOLESTIN; XUEZHIKANG; EXPRESSION; EFFICACY;
D O I：
10.1007/s11947-009-0197-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Chinese red yeast rice (RYR), a natural food obtained after fermenting rice with Monascus purpureus. RYR contains unsaturated fatty acids, sterols, B-complex vitamins and monacolins with antioxidant properties. Scientific evidences showed that fermented RYR proved to be effective for the management of cholesterol, diabetes, cardiovascular disease (CVD) and also for the prevention of cancer. This review article describe about the usage of RYR in human being.
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收藏
页码：333 / 339
页数：7
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