Shi YC, Pan TM. Beneficial effects of Monascus purpureus NTU 568-fermented products: a review.
Appl Microbiol Biotechnol 2011;
90:1207-17. [PMID:
21455594 DOI:
10.1007/s00253-011-3202-x]
[Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2010] [Revised: 01/29/2011] [Accepted: 02/02/2011] [Indexed: 01/11/2023]
Abstract
Monascus-fermented products have been used in food, medicine, and industry dating back over a thousand years in Asian countries. Monascus-fermented products contained several bioactive metabolites such as pigments, polyketide monacolins, dimerumic acid, and γ-aminobutyric acid. Scientific reports showed that Monascus-fermented products proved to be effective for the management of blood cholesterol, diabetes, blood pressure, obesity, Alzheimer's disease, and prevention of cancer development. This review article describes the beneficial effects about using Monascus-fermented products in human beings and animals.
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