Red mold fermented products and Alzheimer's disease: A review

Applied Microbiology and Biotechnology

Volumn 91, Issue 3, 2011, Pages 461-469

  Lee, Chun Lin ^a   Pan, Tzu Ming ^b  

^a NATIONAL TAITUNG UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Alzheimer's disease; Metabolite; Red mold rice

Indexed keywords

ALZHEIMER'S DISEASE; ANTI-FATIGUE; ANTI-OXIDATION; CANCER PREVENTION; HYPOLIPIDEMIC; MONASCUS; PATHOGENIC FACTORS; RATE INCREASE; RED MOLD RICE; SECONDARY METABOLITES;

METABOLISM; METABOLITES; MOLDS;

NEURODEGENERATIVE DISEASES;

AMYLOID PRECURSOR ALPHA; AMYLOID PROTEIN; MEVINOLIN; UNCLASSIFIED DRUG;

BACTERIAL DISEASE; ENVIRONMENTAL FACTOR; FERMENTATION; LITERATURE REVIEW; OXIDANT; PATHOGENICITY; RICE; SECONDARY METABOLITE;

ALZHEIMER DISEASE; FERMENTED PRODUCT; FERMENTED RED MOLD RICE; FUNGAL STRAIN; HUMAN; HYPERLIPIDEMIA; LEARNING; MEMORY; MONASCUS; NONHUMAN; REVIEW; RISK FACTOR;

ALZHEIMER DISEASE; AMYLOIDOGENIC PROTEINS; ANIMALS; FERMENTATION; HUMANS; MEDICINE, CHINESE TRADITIONAL; MONASCUS; ORYZA SATIVA; RATS;

MONASCUS;

EID: 79960734950     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-011-3413-1     Document Type: Review

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