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38 relations: Aspergillus, Aspergillus oryzae, Char siu, China, Chinese herbology, Chinese language, Cholesterol, Citrinin, Creatine kinase, Dietary supplement, Fermented bean curd, Food and Drug Administration, Fujian cuisine, HMG-CoA reductase, Huangjiu, Japanese language, Kidney failure, List of microorganisms used in food and beverage preparation, Lovastatin, Low-density lipoprotein, Medicinal fungi, Meta-analysis, Monascus, Monascus purpureus, Myalgia, Peking duck, Randomized controlled trial, Rhabdomyolysis, Rhizopus oligosporus, Rice vinegar, Saccharomyces boulardii, Saccharomyces cerevisiae, Sake, Shaoxing wine, Statin, Sudan Red G, Toxin, Traditional Chinese medicine.
Aspergillus
Aspergillus is a genus consisting of a few hundred mold species found in various climates worldwide.
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Aspergillus oryzae
Aspergillus oryzae, known in English as, is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli, and shōchū.
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Char siu
Cha siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.
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China
China, officially the People's Republic of China (PRC), is a unitary one-party sovereign state in East Asia and the world's most populous country, with a population of around /1e9 round 3 billion.
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Chinese herbology
Chinese herbology is the theory of traditional Chinese herbal therapy, which accounts for the majority of treatments in traditional Chinese medicine (TCM).
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Chinese language
Chinese is a group of related, but in many cases mutually unintelligible, language varieties, forming a branch of the Sino-Tibetan language family.
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Cholesterol
Cholesterol (from the Ancient Greek chole- (bile) and stereos (solid), followed by the chemical suffix -ol for an alcohol) is an organic molecule.
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Citrinin
Citrinin is a mycotoxin which is often found in food. It is a secondary metabolite produced by fungi that contaminate long-stored food and it causes different toxic effects, like nephrotoxic, hepatotoxic and cytotoxic effects. Citrinin is mainly found in stored grains, but sometimes also in fruits and other plant products.
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Creatine kinase
Creatine kinase (CK), also known as creatine phosphokinase (CPK) or phosphocreatine kinase, is an enzyme expressed by various tissues and cell types.
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Dietary supplement
A dietary supplement is a manufactured product intended to supplement the diet when taken by mouth as a pill, capsule, tablet, or liquid.
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Fermented bean curd
Fermented tofu (also called fermented bean curd, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine.
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Food and Drug Administration
The Food and Drug Administration (FDA or USFDA) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.
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Fujian cuisine
Fujian cuisine or Fujianese cuisine, also known as Min cuisine or Hokkien cuisine, is one of the native Chinese cuisines derived from the native cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou.
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HMG-CoA reductase
HMG-CoA reductase (3-hydroxy-3-methyl-glutaryl-coenzyme A reductase, officially abbreviated HMGCR) is the rate-controlling enzyme (NADH-dependent,; NADPH-dependent) of the mevalonate pathway, the metabolic pathway that produces cholesterol and other isoprenoids.
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Huangjiu
Huangjiu, often translated as yellow wine, is a type of Chinese alcoholic beverage made from water, cereal grains such as rice, sorghum, millet, or wheat, and a jiuqu starter culture.
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Japanese language
is an East Asian language spoken by about 128 million people, primarily in Japan, where it is the national language.
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Kidney failure
Kidney failure, also known as end-stage kidney disease, is a medical condition in which the kidneys no longer work.
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List of microorganisms used in food and beverage preparation
This is an incomplete list of bacteria and microscopic fungi that are used in preparing food.
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Lovastatin
Lovastatin (Merck's Mevacor) is a statin drug, used for lowering cholesterol in those with hypercholesterolemia to reduce risk of cardiovascular disease.
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Low-density lipoprotein
Low-density lipoprotein (LDL) is one of the five major groups of lipoprotein which transport all fat molecules around the body in the extracellular water.
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Medicinal fungi
Medicinal fungi are those fungi which produce medically significant metabolites or can be induced to produce such metabolites using biotechnology.
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Meta-analysis
A meta-analysis is a statistical analysis that combines the results of multiple scientific studies.
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Monascus
Monascus is a genus of mold.
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Monascus purpureus
Monascus purpureus (syn. M. albidus, M. anka, M. araneosus, M. major, M. rubiginosus, and M. vini;, lit. "red yeast") is a species of mold that is purplish-red in color.
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Myalgia
Myalgia, or muscle pain, is a symptom of many diseases and disorders.
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Peking duck
Peking duck is a dish from Beijing (Peking), locally more commonly referred to as Beijing Duck or Beijing Roast Duck as the Chinese capital city was known as its postal Mandarin romanisation Peking before the Pinyin romanisation system was widely adopted in the 1980s.
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Randomized controlled trial
A randomized controlled trial (or randomized control trial; RCT) is a type of scientific (often medical) experiment which aims to reduce bias when testing a new treatment.
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Rhabdomyolysis
Rhabdomyolysis is a condition in which damaged skeletal muscle breaks down rapidly.
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Rhizopus oligosporus
Rhizopus oligosporus is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially.
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Rice vinegar
Rice vinegar is a vinegar made from fermented rice in China, Japan, Korea, and Vietnam.
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Saccharomyces boulardii
Saccharomyces boulardii is a tropical species of yeast first isolated from lychee and mangosteen fruit in 1923 by French scientist Henri Boulard.
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Saccharomyces cerevisiae
Saccharomyces cerevisiae is a species of yeast.
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Sake
, also spelled saké, also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran.
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Shaoxing wine
Shaoxing wine (Shaohing, Shaoshing) is one of the most famous varieties of huangjiu, or traditional Chinese wines, fermented from rice.
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Statin
Statins, also known as HMG-CoA reductase inhibitors, are a class of lipid-lowering medications.
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Sudan Red G
Sudan Red G is a yellowish red lysochrome azo dye.
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Toxin
A toxin (from toxikon) is a poisonous substance produced within living cells or organisms; synthetic toxicants created by artificial processes are thus excluded.
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Traditional Chinese medicine
Traditional Chinese medicine (TCM) is a style of traditional medicine built on a foundation of more than 2,500 years of Chinese medical practice that includes various forms of herbal medicine, acupuncture, massage (tui na), exercise (qigong), and dietary therapy, but recently also influenced by modern Western medicine.
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Redirects here:
Aka-koji, Akakoji, Ang-kak, Angkak, Beni-koji, Benikoji, Red fermented rice, Red koji rice, Red rice yeast.
References
[1] https://en.wikipedia.org/wiki/Red_yeast_rice
