A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System

Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce tofuyo (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacolin K (lovastatin) which has cholesterol-lowering e...

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Detalles Bibliográficos
Autores principales: Fukami, Hiroyuki, Higa, Yuki, Hisano, Tomohiro, Asano, Koichi, Hirata, Tetsuya, Nishibe, Sansei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001704/
https://www.ncbi.nlm.nih.gov/pubmed/33803982
http://dx.doi.org/10.3390/molecules26061619

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001704/
https://www.ncbi.nlm.nih.gov/pubmed/33803982
http://dx.doi.org/10.3390/molecules26061619

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