Enhanced antioxidant activity of Monascus pilosus fermented products by addition of ginger to the medium

Food Chemistry

Volumn 116, Issue 4, 2009, Pages 915-922

  Kuo, Chia Feng ^a   Hou, Ming Hon ^b   Wang, Tsu Shing ^c   Chyau, Charng Cherng ^d   Chen, Yi Ting ^a  

^a SHIH CHIEN UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^c CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

^d HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activity; Ginger; Monascus pilosus

Indexed keywords

CATALASE; DNA; GINGER EXTRACT; GLUTATHIONE PEROXIDASE; MONASCUS PILOSUS EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; SUPEROXIDE DISMUTASE; UNCLASSIFIED DRUG;

ADDITION REACTION; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; CULTURE MEDIUM; DNA DAMAGE; DRUG EFFECT; EXTRACTION; FERMENTATION; FERMENTED PRODUCT; FREEZE DRYING; HUMAN; HUMAN CELL; INHIBITION KINETICS; LIPID PEROXIDATION; MONASCUS; MYCELIUM; PROTEIN EXPRESSION;

MONASCUS; MONASCUS PILOSUS; ZINGIBER OFFICINALE;

EID: 67349209490     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.047     Document Type: Article

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