A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System

A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System

Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce <i>tofuyo</i> (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacolin K (lovastatin) which has cho...

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Bibliographic Details
Main Authors: Hiroyuki Fukami, Yuki Higa, Tomohiro Hisano, Koichi Asano, Tetsuya Hirata, Sansei Nishibe
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Molecules
Subjects:
red yeast rice
<i>Monascus</i> fungi
solid-state fermentation
monacolin
statin
LDL-cholesterol
Online Access:https://www.mdpi.com/1420-3049/26/6/1619

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