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Beneficial effects of Monascus purpureus NTU 568-fermented products: a review

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Abstract

Monascus-fermented products have been used in food, medicine, and industry dating back over a thousand years in Asian countries. Monascus-fermented products contained several bioactive metabolites such as pigments, polyketide monacolins, dimerumic acid, and γ-aminobutyric acid. Scientific reports showed that Monascus-fermented products proved to be effective for the management of blood cholesterol, diabetes, blood pressure, obesity, Alzheimer’s disease, and prevention of cancer development. This review article describes the beneficial effects about using Monascus-fermented products in human beings and animals.

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Authors and Affiliations

  1. Department of Biochemical Science and Technology, College of Life Science, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, 10617, Taiwan, Republic of China

    Yeu-Ching Shi & Tzu-Ming Pan

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  1. Yeu-Ching Shi
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  2. Tzu-Ming Pan
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Correspondence to Tzu-Ming Pan.

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Shi, YC., Pan, TM. Beneficial effects of Monascus purpureus NTU 568-fermented products: a review. Appl Microbiol Biotechnol 90, 1207–1217 (2011). https://doi.org/10.1007/s00253-011-3202-x

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  • DOI: https://doi.org/10.1007/s00253-011-3202-x

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