Monascus purpureus


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Monascus purpureus

(mŏn-ăs′kŭs pŭr-pūr′ē-ŭs) [NL fm. Gr. “purple single-bag'”]
Red yeast, a traditional Chinese medicine used as a food preservative in the past and as a contemporary alternative medication to lower serum cholesterol levels.
References in periodicals archive ?
Red yeast rice is created by fermenting rice with a fungal species called Monascus purpureus.
Optimization of nutrient parameters for lovastatin production by Monascus purpureus MTCC 369 under submerged fermentation using response surface methodology.
Red Yeast Rice is fermented by the yeast Monascus purpureus.
Red Yeast Rice, also known as Monascus Purpureus, was recently granted positive opinion for the reduction of blood LDL cholesterol by the European Food Safety Agency (EFSA).
Multicenter clinical trial of serum lipid-lowering effects of a Monascus purpureus (red yeast) rice preparation from traditional Chinese medicine.
2007, "Isolation and characterization of dihydromonacolin-MV from Monascus purpureus for antioxidant properties", Appl Microbiol Biotechnol.
Red yeast rice is rice that has been fermented by the red yeast Monascus purpureus.
Red Yeast Rice is made by fermenting a type of yeast called monascus purpureus over red rice.
Red yeast rice is produced by culturing the yeast Monascus purpureus on rice.
A complete range of European Food Safety Agency (EFSA) approved red yeast rice, or Monascus purpureus, ingredients have been developed by ProTec Nutra for use in food supplements and the fortification of food products.
Speaking of statins, a novel HMG-CoA inhibitor extract from Monascus purpureus grown on rice, also known as red yeast rice, has demonstrated lipid improvement (20).