The physico-chemical alteration of lovastatin and enhanced antioxidant effect of Bacillus subtilis fermented-red yeast rice product-Reference-Cited by-同舟云学术

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The physico-chemical alteration of lovastatin and enhanced antioxidant effect of Bacillus subtilis fermented-red yeast rice product

Published:2017-10 Issue: Volume:232 Page:203-209
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gum Sang Il,Nguyen Phuc Anh,Lee Jong Rok,Han Yeong Hwan,Cho Min Kyung

Funder

National Research Foundation of Korea

Ministry of Science, ICT & Future Planning

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Screening of antioxidant action of various molds and protection of Monascus anka against experimentally induced liver injuries of rats;Aniya;General Pharmacology,1999

2. Isolation of Bacillus subtilis (chungkookjang), a poly-gamma-glutamate producer with high genetic competence;Ashiuchi;Applied Microbiology and Biotechnology,2001

3. Studies on the performance of a new bioreactor for improving antioxidant potential of rice;Bhanjaa;LWT – Food Science and Technology,2008

4. The importance of redox state in liver damage;Cesaratto;Annals of Hepatology,2004

5. Xanthine Oxidase Inhibitors from the Roots of Eggplant (Solanum Melongena L.);Chiang;Journal of Enzyme Inhibition and Medicinal Chemistry,1993

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