Biologically active components and nutraceuticals in the Monascus-fermented rice: a review

@article{Lin2008BiologicallyAC,
  title={Biologically active components and nutraceuticals in the Monascus-fermented rice: a review},
  author={Yii-Lih Lin and Teng-Hsu Wang and Min-Hsiung Lee and Nan-Wei Su},
  journal={Applied Microbiology and Biotechnology},
  year={2008},
  volume={77},
  pages={965-973}
}
Monascus-fermented rice has traditionally been used as a natural food colorant and food preservative of meat and fish for centuries. It has recently become a popular dietary supplement because of many of its bioactive constituents being discovered, including a series of active drug compounds, monacolins, indicated as the 3-hydroxy-3-methylglutaryl-coenzyme A reductase inhibitors for reducing serum cholesterol level. The controversy of its safety has been provoked because a mycotoxin, citrinin… 
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