Monascus-Fermented Products

T. M. Pan, W. H. Hsu

研究成果: Chapter

13 引文 斯高帕斯(Scopus)

摘要

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.

原文English
主出版物標題Encyclopedia of Food Microbiology
主出版物子標題Second Edition
發行者Elsevier Inc.
頁面815-825
頁數11
ISBN(電子)9780123847331
ISBN(列印)9780123847300
DOIs
出版狀態Published - 2014 4月 2

All Science Journal Classification (ASJC) codes

  • 一般醫學

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