scholarly journals Effects of a New Combination of Medical Food on Endothelial Function and Lipid Profile in Dyslipidemic Subjects: A Pilot Randomized Trial

2019 ◽  
Vol 2019 ◽  
pp. 1-7 ◽  
Author(s):  
Francesco Landi ◽  
Anna Maria Martone ◽  
Sara Salini ◽  
Beatrice Zazzara ◽  
Riccardo Calvani ◽  
...  
Keyword(s):  
Endothelial Function ◽  
Lipid Profile ◽  
Controlled Trial ◽  
Trivalent Chromium ◽  
New Combination ◽  
Red Yeast Rice ◽  
Monacolin K ◽  
Omega 3 ◽  
Red Yeast ◽  
Citrus Bergamia

Nutritional approaches to improve dyslipidemias have been recently developed, but evidences on different medical foods are often incomplete. The main aim of our study was to evaluate the effects on endothelial function, lipid profile, and glucose metabolism of two different combinations of nutraceuticals, first one containing Bergavit (200 mg Citrus bergamia), Omega-3 (400 mg), Crominex 3+ (10 mcg trivalent chromium), and red yeast rice (100 mg; 5 mg monacolin K) and second one containing red yeast rice (200 mg; 3 mg monacolin K), Berberine (500 mg), Astaxanthin (0.5 mg), folic acid (200 mcg), Coenzyme Q10 (2 mg), and Policosanol (10 mg). Fifty subjects affected by dyslipidemia not requiring statin treatment were enrolled in this randomized, blind, controlled trial and submitted to blood sampling for lipid and glucose profiles and instrumental evaluation of endothelial function before and after 6 weeks of treatment with nutraceuticals. Both nutraceutical combinations improved the lipid profile; the nutraceutical containing 5 mg of monacolin K, 200 mg of the extract Citrus bergamia, 400 mg of Omega-3, and 10 mcg of trivalent chromium entailed a significant improvement of endothelial function with enhanced cholesterol lowering effect. In conclusion, this study confirms the positive effect of functional food on lipid profile and endothelial function in absence of major undesirable effects.

scholarly journals Improving the monacolin K to citrinin production ratio in red yeast rice by an X-ray-induced mutant strain of Monascus purpureus

2018 ◽  
Vol 99 (2) ◽  
pp. 109-118 ◽  
Author(s):  
Apinun Kanpiengjai ◽  
Rapeepun Mahawan ◽  
Prodpran Pengnoi ◽  
Saisamorn Lumyong ◽  
Chartchai Khanongnuch
Keyword(s):  
Mutant Strain ◽  
Monascus Purpureus ◽  
Red Yeast Rice ◽  
Monacolin K ◽  
X Ray ◽  
Production Ratio ◽  
Red Yeast ◽  
Induced Mutant

scholarly journals In VivoHypocholesterolemic Effect of MARDI Fermented Red Yeast Rice Water Extract in High Cholesterol Diet Fed Mice

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Swee Keong Yeap ◽  
Boon Kee Beh ◽  
Joan Kong ◽  
Wan Yong Ho ◽  
Hamidah Mohd Yusof ◽  
...  
Keyword(s):  
Water Extract ◽  
Lipid Lowering ◽  
High Cholesterol Diet ◽  
Red Yeast Rice ◽  
Monacolin K ◽  
Cholesterol Diet ◽  
High Cholesterol ◽  
Red Yeast ◽  
Rice Water

Fermented red yeast rice has been traditionally consumed as medication in Asian cuisine. This study aimed to determine thein vivohypocholesterolemic and antioxidant effects of fermented red yeast rice water extract produced using Malaysian Agricultural Research and Development Institute (MARDI)Monascus purpureusstrains in mice fed with high cholesterol diet. Absence of monacolin-k, lower level ofγ-aminobutyric acid (GABA), higher content of total amino acids, and antioxidant activities were detected in MARDI fermented red yeast rice water extract (MFRYR).In vivoMFRYR treatment on hypercholesterolemic mice recorded similar lipid lowering effect as commercial red yeast rice extract (CRYR) as it helps to reduce the elevated serum liver enzyme and increased the antioxidant levels in liver. This effect was also associated with the upregulation of apolipoproteins-E and inhibition of Von Willebrand factor expression. In summary, MFRYR enriched in antioxidant and amino acid without monacolin-k showed similar hypocholesterolemic effect as CRYR that was rich in monacolin-k and GABA.

scholarly journals Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 75-80 ◽  
Author(s):  
Pramuan Saithong ◽  
Wanida Tewaruth Chitisankul ◽  
Supachi Nitipan
Keyword(s):  
Comparative Study ◽  
Brown Rice ◽  
Monascus Purpureus ◽  
Red Yeast Rice ◽  
Monacolin K ◽  
Constant Weight ◽  
Fermentation Time ◽  
White Rice ◽  
Red Yeast ◽  
Target Strain

Growth pigments and metabolites of monacolin K and citrinin were compared for Monascus purpureus during 14-day solid-state ermentation on white rice and brown rice (Chai-Nart cultivar). Monascus purpureus IFRPD 4046 was selected as the target strain which produced the  ighesth monacolin K content and the lowest citrinin content. Optimum fermentation conditions regarding moisture content, temperature and fermentation time were determined. A comparative study showed that monacolin K production in white rice was about twice higher than in brown rice. At the optimum conditions, concentrations of monacolin K dried at 55°C to constant weight were 132.98 and 66.48 mg/100 g in white rice and brown rice, respectively while citrinin was not detected. Results revealed that the IFRPD 4046 strain has a potential to produce red yeast rice with higher monacolin K in white rice than<br />in brown rice with low citrinin content.

scholarly journals Resveratrol improves the lipid profile promoted by red yeast rice (monacolin k) in patients with moderate dyslipidemia: An open-label, randomized, parallel-group controlled clinical trial

2017 ◽  
Vol 1 (1) ◽  
pp. 72-75
Author(s):  
Annalisa Panico ◽  
Gelsy Arianna Lupoli ◽  
Roberta Lupoli ◽  
Fiammetta Romano ◽  
Livia Barba ◽  
...  
Keyword(s):  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Controlled Clinical Trial ◽  
Red Yeast Rice ◽  
Low Density ◽  
Monacolin K ◽  
Low Density Lipoprotein Cholesterol ◽  
Open Label ◽  
Red Yeast ◽  
Parallel Group

Abstract Introduction: A relevant role is now emerging for nutraceuticals and specific functional foods in the treatment of dyslipidemia. The aim of this study was to evaluate the efficacy of a nutraceutical multi-target approach in subjects with moderate cardiovascular risk and to compare it with red yeast rice (RYR) treatment alone. Materials and Methods: Sixty patients with a first diagnosis of moderate dyslipidemia were included in a 6-week open-label, randomized, parallel-group controlled clinical trial and were treated with a nutraceutical supplement of Red Yeast Rice (RYR) extract containing 10 mg of monacolin k or its combination with 48 mg of an improved form of highly bioavailable resveratrol. The dosage of RYR was selected on the basis of its expected efficacy in reducing low-density lipoprotein- cholesterol also approved by the EFSA panel. All differences were assessed by Student’s t test with P values .05 are considered as statistically significant. Statistical analysis was performed by using Excel. Results: Treatment with RYR (10 mg monacolin K) led to a reduction of total cholesterol (20%) and low-density lipoprotein- cholesterol (21%). The combination with resveratrol however, compared to RYR alone significantly reduced triglyceride (-18 %) levels, systolic blood pressure (-2 %) and HOMA index (-17 %). Discussion: These results indicate that the nutraceutical supplementation of RYR associated with resveratrol not only shows lipid-lowering activity but compared to RYR treatment alone significantly also ameliorates other metabolic parameters. Thus, may represent a valid and safe approach, especially in people with moderate cardiovascular risk, in which a pharmacologic intervention may not be appropriate.

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