A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic...
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
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Switzerland: MDPI AG
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Language
English
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Switzerland: MDPI AG
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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 effects, was found in some strains of Monascus fung...
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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
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TN_cdi_doaj_primary_oai_doaj_org_article_1e5ab6c4264248309975d8246e3cfa38
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_1e5ab6c4264248309975d8246e3cfa38
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules26061619
