Development of Monascus fermentation technology for high hypolipidemic effect
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00253-012-4083-3.pdf
Reference64 articles.
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2. Akihisa T, Tokuda H, Ukiya M, Kiyota A, Yasukawa K, Sakamoto N, Kimura Y, Suzuki T, Takayasu J, Nishino H (2005a) Anti-tumor-initiating effects of monascin, an azaphilonoid pigment from the extract of Monascus pilosus fermented rice (red-mold rice). Chem Biodivers 2:1305–1309
3. Akihisa T, Tokuda H, Yasukawa K, Ukiya M, Kiyota A, Sakamoto N, Suzuki T, Tanabe N, Nishino H (2005b) Azaphilones, furanoisophthalides, and amino acids from the extracts of Monascus pilosus-fermented rice (red-mold rice) and their chemopreventive effects. J Agric Food Chem 53:562–565
4. Aniya Y, Yokomakura T, Yonamine M, Shimada K, Nagamine T, Shimabukuro M, Gibo H (1999) Screening of antioxidant action of various molds and protection of Monascus anka against experimentally induced liver injuries of rats. Gen Pharmacol 32:225–231
5. Blanc PJ, Laussac JP, Le Bars J, Le Bars P, Loret MO, Pareilleux A, Prome D, Prome JC, Santerre AL, Goma G (1995) Characterization of monascidin A from Monascus as citrinin. Int J Food Microbiol 27:201–213
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