Safety and Mutagenicity Evaluation of Nanoparticulate Red Mold Rice-Reference-Cited by-同舟云学术

Safety and Mutagenicity Evaluation of Nanoparticulate Red Mold Rice

Published:2008-10-30 Issue:22 Volume:56 Page:11038-11048
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yu Chiun-Chieh¹,Wang Jyh-Jye¹,Lee Chun-Lin¹,Lee Shu-Hui¹,Pan Tzu-Ming¹

Affiliation:

1. Institute of Microbiology and Biochemistry, National Taiwan University, Taipei, Taiwan, Republic of China; Department of Biotechnology, Tajen University, Pingdon, Taiwan, Republic of China; and Animal Health Research Institute, Council of Agriculture, Executive Yuan, TanSwai, Taiwan, Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801335u

Reference55 articles.

1. Monascus purpureus-fermented rice (red yeast rice): A natural food product that lowers blood cholesterol in animal models of hypercholesterolemia

2. Production of the secondary metabolites γ-aminobutyric acid and monacolin K by Monascus

3. Cholesterol-lowering effects of a proprietary Chinese red-yeast-rice dietary supplement

4. Monacolin K, a new hypocholesterolemic agent produced by a Monascus species.

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