Monascus-Fermented Products

T. M. Pan, Wei-Hsuan Hsu

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

Edible fungi of the Monascus species have been used as traditional Chinese medicine in eastern Asia for several centuries. Monascus-fermented products possess a number of functional secondary metabolites, including pigments, monacolins, dimerumic acid, and γ-aminobutyric acid. Several scientific studies have shown that these secondary metabolites have anti-inflammatory, antioxidative, and antitumor activities. Moreover, many published reports have shown the efficacy of Monascus-fermented products in the prevention or amelioration of some diseases, including hypercholesterolemia, hyperlipidemia, hypertension, diabetes, obesity, Alzheimer's disease, and numerous types of cancer. The current article discusses and provides evidence to support the beneficial potential of Monascus-fermented metabolites in iatrical prevention.

Original languageEnglish
Title of host publicationEncyclopedia of Food Microbiology
Subtitle of host publicationSecond Edition
PublisherElsevier Inc.
Pages815-825
Number of pages11
ISBN (Electronic)9780123847331
ISBN (Print)9780123847300
DOIs
Publication statusPublished - 2014 Apr 2

Fingerprint

Monascus
Aminobutyrates
Far East
Chinese Traditional Medicine
Hypercholesterolemia
Hyperlipidemias
Alzheimer Disease
Fungi
Anti-Inflammatory Agents
Obesity
Hypertension
Neoplasms

All Science Journal Classification (ASJC) codes

  • Medicine(all)

Cite this

Pan, T. M., & Hsu, W-H. (2014). Monascus-Fermented Products. In Encyclopedia of Food Microbiology: Second Edition (pp. 815-825). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-384730-0.00226-3
Pan, T. M. ; Hsu, Wei-Hsuan. / Monascus-Fermented Products. Encyclopedia of Food Microbiology: Second Edition. Elsevier Inc., 2014. pp. 815-825
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Pan, TM & Hsu, W-H 2014, Monascus-Fermented Products. in Encyclopedia of Food Microbiology: Second Edition. Elsevier Inc., pp. 815-825. https://doi.org/10.1016/B978-0-12-384730-0.00226-3

Monascus-Fermented Products. / Pan, T. M.; Hsu, Wei-Hsuan.

Encyclopedia of Food Microbiology: Second Edition. Elsevier Inc., 2014. p. 815-825.

Research output: Chapter in Book/Report/Conference proceedingChapter

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Pan TM, Hsu W-H. Monascus-Fermented Products. In Encyclopedia of Food Microbiology: Second Edition. Elsevier Inc. 2014. p. 815-825 https://doi.org/10.1016/B978-0-12-384730-0.00226-3