Constituents of red yeast rice, a traditional Chinese food and medicine

Citation
Jy. Ma et al., Constituents of red yeast rice, a traditional Chinese food and medicine, J AGR FOOD, 48(11), 2000, pp. 5220-5225
Citations number
41
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
0021-8561 → ACNP
Volume
48
Issue
11
Year of publication
2000
Pages
5220 - 5225
Database
ISI
SICI code
0021-8561(200011)48:11<5220:CORYRA>2.0.ZU;2-K
Abstract
Detailed analyses were undertaken of the natural constituents of red yeast rice, a traditional Chinese medicine and food known for centuries to improv e blood circulation. Preparation of red yeast rice following ancient method s by fermenting the fungal strain Monascus purpureus Went on moist and ster ile rice indicated the presence of a group of metabolites belonging to the monacolin family of polyketides, together with fatty acids, and trace eleme nts. The presence of these compounds may explain in part the cholesterol-lo wering ability associated with this traditional Chinese food.