Constituents of Red Yeast Rice, a Traditional Chinese Food and Medicine

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• 作者：Jiyuan Ma ; Yongguo Li ; Qing Ye ; Jing Li ; Yanjun Hua ; Dajun Ju ; Decheng Zhang ; Raymond Cooper ; and Michael Chang
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2000
• 出版时间：November 2000
• 年：2000
• 卷：48
• 期：11
• 页码：5220 - 5225
• 全文大小：69K
• 年卷期：v.48,no.11(November 2000)
• ISSN：1520-5118

文摘

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