Monascus purpureus-fermented rice (red yeast rice): A natural food product that lowers blood cholesterol in animal models of hypercholesterolemia

Nutrition Research

Volumn 18, Issue 1, 1998, Pages 71-81

  Li, Changling ^a   Zhu, Yan ^a   Wang, Yinye ^a   Zhu, Jia Shi ^b   Chang, Joseph ^b   Kritchevsky, David ^c  

^a PEKING UNIVERSITY HEALTH SCIENCE CENTER   (China)

^b Pharmanex Inc   (United States)

^c WISTAR INSTITUTE   (United States)

Author keywords

Atherosclerosis; Hyperlipidemia; Monascus purpureus; Red yeast

Indexed keywords

CHOLESTEROL; LIPOPROTEIN;

ANIMAL EXPERIMENT; ANIMAL MODEL; AORTA ATHEROSCLEROSIS; ARTICLE; ATHEROGENIC DIET; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; FATTY LIVER; FERMENTATION; FOOD; FOOD COMPOSITION; HYPERCHOLESTEROLEMIA; HYPERLIPIDEMIA; LIPID COMPOSITION; NONHUMAN; PRIORITY JOURNAL; PROTEIN DIET; QUAIL; RABBIT; RICE;

ANIMALIA; MONASCUS PURPUREUS; ORYCTOLAGUS CUNICULUS; PHASEOLUS (ANGIOSPERM); PHASIANIDAE;

EID: 0030693256     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0271-5317(97)00201-7     Document Type: Article

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