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Journal of Agricultural and Food Chemistry 2000 Nov ; (11) :0
Constituents of red yeast rice, a traditional Chinese food and medicine.
Ma J,   Li Y,   Ye Q,   Li J,   Hua Y,   Ju D,   Zhang D,   Cooper R,   Chang M  

Abstract
Detailed analyses were undertaken of the natural constituents of red yeast rice, a traditional Chinese medicine and food known for centuries to improve blood circulation. Preparation of red yeast rice following ancient methods by fermenting the fungal strain Monascus purpureus Went on moist and sterile rice indicated the presence of a group of metabolites belonging to the monacolin family of polyketides, together with fatty acids, and trace elements. The presence of these compounds may explain in part the cholesterol-lowering ability associated with this traditional Chinese food.

DHARA ID: D026660 Pubmed ID: 11087463


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