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 ?
Lakshman PLN, Tachibana S, Toyama H, Taira T, Suganuma T, Suntornsuk W, Yasuda M (2011) Application of an acid proteinase from Monascus purpureus to reduce antigenicity of bovine milk whey protein.
Y Application of Plackett Burman factorial design to improve citrinin production in Monascus ruber batch cultures.
oxysporum and Monascus ruber that are able to tolerate both high levels of organic acids and carbon dioxide in addition to low availability of oxygen (Gallo et al.
A brand dietary supplement made of Monascus purpureus titrated extract and octacosanols, also containing a low niacin dose, was tested 111 Caucasian patients with low cardiovascular disease risk (<20% by Framingham algorithms), comparing them with the anti-hypercholesterolemic effect of a low dosage of Pravastatin on 20 subjects with similar risk profile.
Ohyama, Chemiluminescent Screening of Quenching Effects of Natural Colorants Against Reactive Oxygen Species: Evaluation of Grapeseed, Monascus, Gardenia and Red Radish Extracts as Multi-Functional Food Additives, J.
Red Yeast Rice is fermented by the yeast Monascus purpureus.
De reciente aparicion, fueron en un principio aislados de hongos micromicetos del genero Aspergillus, Penicillium y Monascus (Chan et al.
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).
Alem do consumo direto, o arroz-vermelho tambem vem sendo utilizado como substrato para a proliferacao de fungos Monascus purpureus cuja pigmentacao vermelha e utilizada para a elaboracao de pratos tipicos (Dufosse et al.