monascus


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monascus

a natural product derived from red yeast grown on rice, traditionally used in Chinese medicine and now in more common use as both a medicine and a foodstuff. Commerically prepared supplements are grown under conditions that maximize the production of mevinic acids (statins), primarily lovastatin, agents manufactured and sold by pharmaceutical companies that inhibit cholesterol synthesis. Also called red yeast.
use It is used to help maintain acceptable cholesterol levels.
contraindications It should not be used during pregnancy and lactation, in children, or in those with known hypersensitivity to monascus or with hepatic disease such as cirrhosis or fatty liver.

monascus (m·nasˈ·ks),

n Latin names:
Monascum purpureus, Monascum anka; part used: whole yeast; uses: antimicrobial, antioxidant, hepatoprotection, cholesterol, vascular conditions, gastrointestinal conditions; precautions: pregnancy, lactation, children, cirrhosis, and other liver diseases. Also called
zhi tai or
xuezhikang.
References in periodicals archive ?
Red yeast rice is created by fermenting rice with a fungal species called Monascus purpureus.
2015 Market Research Report on Global Monascus Pigment Industry is a professional and depth research report on Global Monascus Pigment industry.
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).
It appears that the production of polyketide azaphilone pigments from such potentially safe hosts is advantageous over traditional processes that involve Monascus, which risks co-production of the mycotoxin citrinin.
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.
In poor, rural regions of Asia, villagers routinely eat "red rice," a fermented dish containing the fungus Monascus purpureus--also known as "red rice yeast.
It is therefore advantageous to produce natural colors from microorganisms and it has been shown that some pigments are produced from Monascus (3,4,5), Streptomyces (6) and Serratia (7,8,9,10).
Red yeast rice is rice that has been fermented by the red yeast Monascus purpureus.
Several years ago, Sakae Arimoto-Kobayashi of Okayama University and her colleagues found that some of the pigments in Monascus fungi prevent genetic mutations.