Functional red yeast rice
介绍五色饭英语作文
介绍五色饭英语作文Title: Introduction to Five-Colored Rice。
Five-colored rice, also known as wu se fan (五色饭) in Chinese, is a traditional dish with a rich cultural heritage. Originating from the Guangxi Zhuang Autonomous Region in southern China, this colorful delicacy has captured the hearts and palates of people across the nation and beyond. In this essay, we will delve into the origins, ingredients, preparation method, cultural significance, and modern variations of five-colored rice.Origins:Five-colored rice traces its roots back to the Zhuang ethnic minority, one of the largest minority groups in China. It is believed to have originated from the celebratory rituals of the Zhuang people during festivals, weddings, and other significant occasions. The dish symbolizes prosperity, happiness, and unity within thecommunity.Ingredients:The primary ingredients of five-colored rice include glutinous rice and natural colorings derived from plants and vegetables. These natural colorings give the rice its vibrant hues of red, yellow, green, white, and black. Red is usually obtained from red yeast rice, yellow from turmeric or saffron, green from pandan leaves or spinach, white from coconut milk or sesame seeds, and black from black sesame seeds or black beans. These ingredients not only lend color but also add distinct flavors to the rice.Preparation Method:The preparation of five-colored rice is a meticulous process that requires patience and skill. First, the glutinous rice is soaked in water for several hours to soften. Meanwhile, the natural colorings are extracted from the respective plants or vegetables and mixed with water or coconut milk to form a colorful liquid. The soaked rice isthen divided into portions, and each portion is mixed with one of the colored liquids, ensuring that the rice absorbs the color evenly. Afterward, the colored rice is steamed in separate containers to preserve their individual hues. Finally, the steamed rice is arranged in layers to create a visually stunning display of colors.Cultural Significance:Five-colored rice holds deep cultural significance in Zhuang tradition. Beyond its vibrant appearance and delectable taste, the dish embodies the values of harmony, diversity, and unity. Each color represents an aspect of life, such as prosperity, health, happiness, fertility, and longevity. By bringing together these colorful elements in a single dish, the Zhuang people celebrate the diversity of nature and the interconnectedness of all living beings.Modern Variations:While the traditional recipe for five-colored rice remains unchanged, modern variations of the dish haveemerged to cater to diverse tastes and preferences. Some chefs experiment with alternative ingredients and flavor combinations, such as substituting traditional colorings with natural food dyes or incorporating savory ingredients like meat, seafood, or vegetables. Additionally, fusion cuisines blend the concept of five-colored rice with international dishes, resulting in innovative creationsthat appeal to global palates.In conclusion, five-colored rice is not merely a culinary delight but also a cultural treasure that reflects the rich heritage of the Zhuang ethnic minority. Itsvibrant colors, symbolic meanings, and exquisite flavors continue to captivate food enthusiasts worldwide, making it a timeless symbol of unity in diversity.(Word Count: 471)。
脂必泰胶囊应用于高脂血症的临床效果及对血脂、hs-CRP的影响
脂必泰胶囊应用于高脂血症的临床效果及对血脂、hs-CRP的影响白明洁;崔大卫【摘要】目的探讨脂必泰胶囊应用于高脂血症的临床效果以及对血脂、超敏C反应蛋白(hs-CRP)的影响.方法选取2015年2月-2017年5月我院接收诊治的高脂血症病人150例作为研究对象,按照平均分配的方法分为两组,研究组和对照组各75例.对照组口服辛伐他汀进行治疗,研究组口服脂必泰胶囊进行治疗,比较两组临床治疗效果、不良反应症状及治疗后hs-CRP水平的变化情况.结果两组治疗后各项血脂指标与治疗前对比,三酰甘油(TG)有明显差异,低密度脂蛋白胆固醇(LDL-C)、总胆固醇(TC)与高密度脂蛋白胆固醇(HDL-C)均无统计学意义(P＞0.05);治疗后两组hs-CRP均有改善,研究组hs-CRP水平显著低于对照组(P＜0.05).研究组治疗后不良反应的发生率明显低于对照组(P＜0.05).结论脂必泰胶囊对治疗高脂血症疗效显著,能够改善hs-CRP水平,降低病人治疗后不良反应的发生率.【期刊名称】《中西医结合心脑血管病杂志》【年(卷),期】2018(016)009【总页数】3页(P1250-1252)【关键词】高脂血症;脂必泰胶囊;辛伐他汀;血脂;超敏C反应蛋白【作者】白明洁;崔大卫【作者单位】大连大学附属新华医院大连116000;大连大学附属新华医院大连116000【正文语种】中文【中图分类】R589.2;R289.5随着我国经济社会的发展，居民的生活方式以及饮食结构也出现明显的变化，高脂血症的发病率逐年上升。
血脂异常是诱发动脉粥样硬化等心血管疾病的重要风险因素，而有效预防以及治疗高脂血症，对于降低心脑血管疾病的发生风险，提高病人生活质量都有重要意义。
他汀类药物可有效降低胆固醇，在心血管疾病防治中具有重要地位，但一些病人不耐受他汀类药物，更不耐受大剂量他汀类药物[1]。
临床上广泛使用多年的天然调脂药脂必泰胶囊，具有较显著的调脂疗效及良好的安全性，全面综合调脂的同时较少引起转氨酶升高，为临床血脂异常防治提供了一个单一使用或联合治疗的选择。
红曲米粉
红曲米粉【中文名称】红曲米提取物【英文名称】Red Yeast Rice Extract【拉丁名称】Monascus Purpureus Went【功效成份】洛伐他汀（Lovastatin），或称为莫那可林K(Monacolin K)【产品概述】中国传统的药食两用品，用中国特有的红曲霉菌在大米中发酵培养而成，已有上千年的使用历史。
【有效成分】洛伐他汀（Lovastatin）莫纳可林K【外观】枣红色粉末【含量】2.5% HPLC【过筛孔径】80目【产品指标】湿度小于4% 重金属小于10ppm 霉菌小于100cfu/g农药残留无大肠杆菌无沙门氏菌无绿脓杆菌无【产品包装】纸板桶或铝箔袋灭菌包装（可按照客户要求包装）。
【提取溶剂】乙醇【产品功效】1.具有健脾消食，活血化瘀的作用。
2.用于降血脂，降低总胆固醇，还原酶抑制剂，直接抑制HNG-coA还原酶，阻断胆固醇合成。
3. 洛伐他汀（美降脂）能有效降低杂合于型家族性和非家族性高胆固醇血证患者的血清胆固醇含量。
【炮制】筛净灰屑，拣去杂质。
红曲炭：将净红曲微炒，使外部呈黑色，内部呈老黄色为度，喷淋清水，冷却。
【功能主治】活血化瘀；健脾消食。
主饮食积滞；脘腹胀满；赤白下痢；产后恶露不尽；跌打损伤。
【注意】脾阴不足及无食积瘀滞者慎用。
①《本草经疏》：无积滞者勿用，又善破血，无瘀血者禁使。
②《本草从新》：忌同神曲，脾阴虚胃火盛者勿用。
能损胎。
【用法用量】内服：煎汤，2～4钱；或研末入丸、散。
外用：捣敷。
【药用价值】近年来药理学家发现，红曲入药，是一种出色的降血脂、降血压天然药物。
在李时珍主编的巨著《本草纲红曲霉菌目》一书中即收载有若干个含有红曲成分的治病良方。
我国中科院研究人员开发的以红曲为原料的降脂新药“乐脂平”，疗效可与美国公司开发的他汀类降脂药物媲美，国外称之为“中国他汀”。
此外，红曲霉衍生物还有很强抗氧化兼抗癌作用。
随着科学家对红曲霉的生理及药理作用的认识不断深入，古老的红曲有望成为重要的新药来源。
的培养液中获得一 种胆固醇合成抑制剂 Monacolin K (莫纳可林 K,
朱 华 , 许赣荣 , 陈 蕴
(江南大学 工业生物技术教育部重点实验室 ,江苏 无锡 214036)
摘 要 : 功能性红曲产品中的 Monacolin K 包括酸型和内酯型两种成分. 采用 HPL C 法 ,色谱柱为
ZORBAX SB C218 ,5μm ,250 mm ×4. 6 mm ,柱温 28 ℃, V (乙腈) ∶V (0. 1 g/ dL 磷酸水溶液) = 65∶
目前国内功能性红曲产品 ,质量参差不齐 ,甚 至有掺入洛伐它汀的现象 ,也没有一个权威的国家 标准检测方法可同时检测功能性红曲中两种类型 Monacolin K. 针对这一现状 ,作者开展了本课题的 研究.
1 材料与方法
1. 1 红曲样品及试剂 红曲样品 :本实验室自制或其他来源 ;菌种 :本
实验室保藏的红曲霉 9901 菌种 ;洛伐他汀 (内酯型 Monacolin K) 纯品 :浙江海正药业提供 ,并由此自制 酸型 Monacolin K;3 种纯红曲色素来自可口可乐公 司 : 紫 色 素 ( Monascorubramine ) 、 橙 色 素 (Monascorubrine) 和黄色素 (Ankaflavin) ,其中发现 紫色素和橙色素都不是色谱纯 , HPL C 检测下有较 小的杂质峰 ;乙腈为色谱纯 ,其他药品均为分析纯. 1. 2 Monacolin K的测定方法 1. 2. 1 Monacolin K 标 准 样 品 的 处 理 方 法 Monacolin K 的内酯型标样和酸型标样分别配制 , 其内酯型标准样品直接溶解于甲醇或乙腈. 酸型标 准溶液在 Akira Endo 方法[14 ]的基础上 ,加以改进 , 在碱性条件下水解内酯型 Monacolin K ,使之转化为 酸型结构. 1. 2. 2 红曲发酵产品的处理方法 红曲发酵有液 态发酵和固态发酵两种. 固态发酵的产物 (红曲米 等) 最终研磨成粉状 (过 80 目) 后进行萃取. 经过冷 冻干燥 、喷雾干燥等制得的红曲液态发酵产品 ,其 萃取方法与固态发酵产品萃取方法相同.
一生中不可不知的健康食品
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機能性寡糖促進健康的概念
• 一些寡糖類能資化腸道比菲德氏菌的 生長，因而能促進腸道的健康。 • 這些寡糖類如果寡糖，異麥芽寡糖， 半乳糖寡糖，大豆寡糖。這些寡糖有 些是天然產物，有些是利用生物科技 生產的產物。
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天然的寡糖
•果寡糖在洋蔥，牛蒡等 •大豆寡糖在豆漿中 •異麥芽寡糖在清酒中 •以上這些寡糖每天食用10~20公克便有資化 腸道比菲德氏菌增殖的效果。 •金車飲料公司出品的奧利多通過國家健康 食品認證，含有半乳糖寡糖，異麥芽寡糖 具有促進腸道比菲德氏菌增殖的效果。
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劑量
傳統上紅麴在中草藥的 建議服用量是6-9g/天。 一般而言，紅麴萃取物 建議服用量為每次1.2g， 一天兩次。
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使用上的安全性
禁忌症
患有過敏症或對米或酵母過敏的人應多加 注意。
藥品的交互影響
紅麴含有HMG-CoA還原抑制劑mevinolin， 因此，若同時使用降膽固醇的藥物可能在血 清脂質的表現上產生加成效果。所以病人在 服用降膽固醇藥物時應先與醫師商量。 另外葡萄柚汁伴隨著HMG-CoA還原抑制劑 服用會使其效果增強約5~20倍，因此一般而 言在服用HMG-CoA還原抑制劑應避免飲用葡萄 柚汁(Kantola et al., 1998)。
et al., 1996).
7
8
9
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歷史及傳統上的應用
紅麴米用在製酒、食物的防腐及增 色護色、增加肉與魚的鮮味、與其藥用 的特性已有數個世紀。在食品的使用上 最早可回溯到唐朝。 大部分以粉末 來使用。
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在元代吳瑞的日用本草中紅麴米為「根 絕血行停滯、促進循環」的藥物、可中和山 靄的沼氣、治癒傷痕、傷口及其他的傷害。 在元代朱振亨的本草衍義補遺中紅麴米 可緩和消化不良、促進血液循環及脾臟功能、 緩和胃腸不適， 也被用來治療腹瀉。 明代李時珍在他的書中指出紅麴米可以 治療女性的月經及在分娩後連續不斷的出血， 這些是以酒的形式使用(Ying et al., 1987)。
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Jiacheng Biotechnology
ADD: Floor 3, Block B, Huixingyuan, Qixingsijihuayuan, Xudong Ave.,Wuhan TEL/Fax:+86-27-86838837 86838856
Functional Red Yeast Rice
Functional Red Yeast Rice is obtained through fermentation of grains with Monascus purpureus strains.
Functional Red Yeast Rice, a great invention of ancient China, was used as a Chinese medicine to strengthen
spleen, improve the function of digestive system, promote the function of cardiovascular system. Modern
clinical research shows that red yeast rice contains several physiological active matters, such as Lovastatin,
which can adjust abnormal blood lipid index, lower serum total cholesterol (TC), serum triglyceride,
low-density lipoprotein cholesterol (LDL –C), and increase high-density lipoprotein cholesterol (HDL-C). As
a kind of natural diet supplement or food additive, red yeast rice is widely used in health food, medicine,
pastry, wine, drink, cosmetic, and so on. A kind of medicine, which contains red yeast rice, is used in
hospitals now.
Quality Standard
Functions
◆Reduce blood lipid ◆Reduce blood cholesterol
◆Reduce blood pressure ◆Reduce blood sugar
◆Anti-osteoporosis ◆Improve the function of digestive system
◆Promoting immunity ◆Auxiliary restrain cancer
Wuhan Jiacheng Biotechnology Co.，Ltd
Add：Floor 3,Block B, Huixingyuan, Qixingsiji Garden, Xudong Ave. , Wuhan, China
TEL(Fax):+86-27-86838837 86838856 P.C.:430063
Http://www.jcbio.com
E-mail: jiachengbio@yahoo.com.cn
Product Characteristics
ITEM STANDARD
Description
Powder with rose pink
MonacolinK，mg/g
4.0—20.0
Moisture,% ≤
9
Pb,ppm ≤
5
As,ppm ≤
1
Aflatoxin B1, ppb ≤
5
Total Bacteria Count,cfu/g ≤
1000
Salmonella, 25g Negative
E.Coli Negative
Acid MonacolinK: Total MonacolinK
0.4-0.6
Jiacheng Biotechnology
ADD: Floor 3, Block B, Huixingyuan, Qixingsijihuayuan, Xudong Ave.,Wuhan TEL/Fax:+86-27-86838837 86838856
◆The Monascus purpureus strains of our company has been passed authoritative appraisal by the
microorganism institute of Chinese Academy of Science (CAS), its all performance is stable.
◆All products are the pure natural fermentation production completely.
◆High MonacolinK content, it has the leading position in the world.
◆Good quality, high content of Acid monacolinK, it is easy absorbed by human body.
◆Don’t contain the Citrinin. Using choiceness strain and advanced production technics, our product has
been proved that it does not contain citrinin by international authoritative organization.
◆Our company is the draft and enact unit of the state function red yeast nation profession standard,so
our product quality safe is absolutely reliable.
■
Main Function Ingredient and Action Mechanism
◆MonacolinK: The benefit of Red Yeast Rice is attributed to the presence of HMG-CoA reductase
inhibitor, that control the amount of cholesterol produced in the liver. It has been hypothesized that
relatively high concentrations of unsaturated fatty acids and other natural compounds found in Red
Yeast Rice may work in concert with HMG-CoA reductase inhibitors to provide additional health
benefit.
◆Ergosterol: prevent osteoporosis.
◆ γ －aminobutyric acid: reduce blood pressure.
◆ Natural Isoflavone: prevent menopause syndrome and osteoporosis.
■
MonacolinK Structure and Characteristic
Lactone form of Monacolin-k, a pre-drug (Molecular structure as fig.1), has no activity, it need to be
hydrolyzed by carboxyesterases, then is converted to active acid form (Molecular structure as fig.2), so can
exert its lipid-reducing effect in body.
Molecular structure fig.1 Molecular structure fig.2
The capability of producing carboxyesterases showed biggish individual difference, even some individuals
are completely missing, so the effect of lowering blood-lipid of Lactone Form monacolin-k must be
different for different individuals. By now, Acid MonacolinK of our company functional red yeast rice is
above 60% in total MonacolinK.