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Advances on the Pharmacological Effects of Red Yeast Rice

Author:
LI, Xue-Mei, SHEN, Xing-Hai, DUAN, Zhen-Wen, GUO, Shu-Ren
Source:
Chinese journal of natural medicines 2011 v.9 no.3 pp. 161-166
ISSN:
1875-5364
Subject:
Alzheimer disease, Monascus, Oryza sativa, bioactive properties, blood, cholesterol, diabetes, fermentation, food coloring, hypertension, lovastatin, obesity, osteoporosis, red yeast rice, rice, traditional medicine, China
Abstract:
Red yeast rice (RYR) is produced by the fermentation of rice (Oryza sativa) using Monascus sp., and has a long history as a food colorant and a folk medicine in China. RYR is well-known for lowering blood cholesterol levels due to its bioactive component, monacolin K (lovastatin). In addition to antihypercholesterolemic effect, RYR showed evidence to be effective for the control of diabetes, hypertension, obesity, as well as for the prevention of Alzheimer's disease and osteoporosis. This review is focused on the study of the bioactive and pharmacological effects of RYR.
Agid:
869579