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

被引：340

作者：

Ma, JY ^{[1
]}

Li, YG ^{[1
]}

Ye, Q ^{[1
]}

Li, J ^{[1
]}

Hua, YJ ^{[1
]}

Ju, DJ ^{[1
]}

Zhang, DC ^{[1
]}

Cooper, R ^{[1
]}

Chang, M ^{[1
]}

机构：

[1] Pharmanex Inc, Brisbane, CA 94005 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 11期

关键词：

red yeast rice; traditional Chinese medicine; monacolins; constituents;

D O I：

10.1021/jf000338c

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Detailed analyses were undertaken of the natural constituents of red yeast rice, a traditional Chinese medicine and food known for centuries to improve blood circulation. Preparation of red yeast rice following ancient methods by fermenting the fungal strain Monascus purpureus Went on moist and sterile rice indicated the presence of a group of metabolites belonging to the monacolin family of polyketides, together with fatty acids, and trace elements. The presence of these compounds may explain in part the cholesterol-lowering ability associated with this traditional Chinese food.

引用

页码：5220 / 5225

页数：6

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