Applied Microbiology and Biotechnology

, Volume 94, Issue 1, pp 47–55

Red mold, diabetes, and oxidative stress: a review

Mini-Review

DOI: 10.1007/s00253-012-3957-8

Cite this article as:
Shi, YC. & Pan, TM. Appl Microbiol Biotechnol (2012) 94: 47. doi:10.1007/s00253-012-3957-8

Abstract

Type 2 diabetes is a major health concern and a rapidly growing disease with a modern etiology, which produces significant morbidity and mortality. The optimal management of type 2 diabetes aims to control hyperglycemia, hypertension, and dyslipidemia to reduce overall risks. Diabetes and its complications usually develop as oxidative stress increases. Monascus-fermented rice, also called red mold rice or red mold dioscorea are used in China to enhance food color and flavor. Red mold-fermented products are popular health foods that are considered to have antiobesity, antifatigue, antioxidation, and cancer prevention effects. This review article describes the antidiabetic and antioxidative stress effects on humans and animals of red mold-fermented products or their secondary metabolites.

Keywords

Monascus Red mold Secondary metabolite Diabetes Oxidative stress 

Copyright information

© Springer-Verlag 2012

Authors and Affiliations

  1. 1.Department of Biochemical Science and Technology, College of Life ScienceNational Taiwan UniversityTaipeiRepublic of China
  2. 2.Department of Bioenvironmental Systems EngineeringNational Taiwan UniversityTaipeiRepublic of China