Abstract：
:A study was undertaken to evaluate whether the interaction between Monascus-fermented products and lovastatin contributes to increased risk of rhabdomyolysis. Rhabdomyolysis is a potentially dangerous side effect of statin drugs. In this study with hyperlipidemic hamsters fed lovastatin only, lovastatin with 1-fold red mold dioscorea (RMD), and lovastatin, the functional components of red mold fermented products, HMG-CoA reductase inhibitors, did not exacerbate pre-existing diseases, and actually helped in improving existing disease conditions, respectively, as compared with the control. Administration of RMD, alone or in combination with lovastatin did not cause significant rhabdomyolysis as assessed by measuring the levels of creatinine phosphokinase. Further, we did not find any study that clearly implicates the involvement of RMD, which have long been considered a food product, in liver and kidney toxicity. RMD alone or in combination with lovastatin, does not increase the risk of rhabdomyolysis, even when administered at a high dosage (including HMG-CoA reductase inhibitors >75 mg/day/adult).
journal_name
Food Chemjournal_title
Food chemistryauthors
Chen CL,Pan TMdoi
10.1016/j.foodchem.2012.03.019subject
Has Abstractpub_date
2012-09-15 00:00:00pages
1074-80issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(12)00479-7journal_volume
134pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Curcumin is claimed to have many health benefits, but it has low chemical stability. In this study, the influence of food-grade antioxidants on the chemical degradation of curcumin-enriched oil-in-water emulsions was examined. The curcumin degradation rate and extent depended on antioxidant type. The water-soluble ant...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126653
更新日期：2020-08-01 00:00:00
abstract：:The effects of fermentation on the dynamic state of proton populations, digestibility, and functional properties of potato flours prepared from Atlantic and Kexin No. 1 were investigated. Depending on the changes in moisture content and digestibility of potato flours during fermentation, three proton populations were ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126161
更新日期：2020-05-30 00:00:00
abstract：:A novel sensor for the rapid and label-free detection of imidacloprid was developed based on the combination of a colloidal crystal templating method and a molecular imprinting technique. The molecular imprinted photonic hydrogel film was prepared with methacrylic acid as monomers, ethylene glycol dimethylacrylate as ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.024
更新日期：2013-12-15 00:00:00
abstract：:This research investigated the effects of pulsed electric fields (PEF) (1.4-1.7 kV/cm, 653-695 kJ/kg) and heating (60 and 80 °C for 10 min) at different pH (4, 5, 7, and 9) on the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white (OdEW) after in vitro gastrointestinal hydrolysis. PEF and heatin...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.10.009
更新日期：2019-03-15 00:00:00
abstract：:The reaction of nitrite with different amino acids containing secondary amino groups was tested under simulated in-vitro conditions of the digestive tract. After treatment, tryptophan was the only amino acid that exhibited specific UV absorbance of nitrosamines at 335nm, supporting the assumption that it is the main s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.08.131
更新日期：2017-03-01 00:00:00
abstract：:This article reviews recent developments in methods of sample preparation and analytical methodologies for the quantification of anthocyanins and their extraction from food sources. Various methods for sample extraction and purification are highlighted and evaluated. The use of UV-diode array, along with improved liqu...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2018.01.055
更新日期：2018-06-01 00:00:00
abstract：:In recent time the interest of industry increases particularly in processing and use of potato high amylopectin (AMP) starches. Therefore the plant breeders effort to obtain "waxy" potato cultivars with low amylose (AMS) content. In this four-year study sixteen potato cultivars grown on five experimental locations wer...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.080
更新日期：2013-12-15 00:00:00
abstract：:Ultra performance liquid chromatography coupled to mass spectrometry was used for the simultaneous separation and determination of reducing monosaccharides (fructose and glucose), a non-reducing disaccharide (sucrose) and oligosaccharides (kestose and nystose) in HILIC mode. The chromatographic separation of all sacch...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.12.035
更新日期：2015-06-01 00:00:00
abstract：:Turanose, a potential novel sweetener in food industry, can be synthesized by Neisseria polysaccharea amylosucrase (NpAS). However, the malt-oligosaccharide byproduct affects the yield. In this study, the NpAS mutant G396S, which was expected to interfer with the extension of glucan by increasing steric hindrance, was...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126212
更新日期：2020-06-01 00:00:00
abstract：:The kinetics of Maillard reaction in lactose-hydrolysed skim milk powder and related systems containing carbohydrate mixtures were analysed. The effect of the increase of water activity and temperature during storage of the commercial product was also evaluated. In systems with two and three carbohydrates, a marked de...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.093
更新日期：2013-12-15 00:00:00
abstract：:Activated carbon (AC) could be a solution to remove 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) off-flavours from Dekkera/Brettanomyces contaminated red wines. The relation between AC physicochemical characteristics and removal efficiency of these compounds is unknown. The impact of ACs characteristics on 4-EP and...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.066
更新日期：2017-08-15 00:00:00
abstract：:The absorption of oil during frying has important implications for food quality, cost, and nutrition. Maize starches with low (WMS), intermediate (NMS), and high amylose (HAMS) contents were therefore heated in oil to mimic the frying process, and the impact of amylose content on the hierarchical structures and oil ab...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.02.083
更新日期：2019-07-30 00:00:00
abstract：:UHPLC-LTQ-Orbitrap-high resolution mass spectrometry (HRMS) was applied to investigate complex polymeric polyphenols, before and after acid-catalysed depolymerisation in the presence of a nucleophile (phloroglucinol). Reaction products of (-)-epicatechin with acetaldehyde formed in model solution were selected for a p...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.01.106
更新日期：2017-07-15 00:00:00
abstract：:This work seeks to understand the kinetics of O2 and SO2 consumption of air-saturated red wine as a function of its chemical composition, and to describe the chemical changes suffered during the process in relation to the kinetics. Oxygen Consumption Rates (OCRs) are faster with higher copper and epigallocatechin cont...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.08.090
更新日期：2018-02-15 00:00:00
abstract：:Glycation between target proteins and saccharides is time-consuming or requires high temperatures. Here, a promising reaction medium, natural deep eutectic solvents (NADES), for glucose glycation with bovine serum albumin (BSA) was applied to improve the grafting of glucose-glycated BSA by shifting reaction equilibriu...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127122
更新日期：2020-10-30 00:00:00
abstract：:The analysis of unpaired electron components in royal jelly was carried out using electron spin resonance (ESR) with the aim to develop a detection method for irradiated royal jelly. The ESR spectrum of royal jelly had natural signals derived from transition metals, including Fe(3+) and Cu(2+), and a signal line near ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.07.139
更新日期：2014-01-15 00:00:00
abstract：:The impact of oil type and fatty acid chain length on the development of food-grade microemulsions for the entrapment of β-carotene was investigated. The microemulsion region of a ternary phase diagram containing short chain monoglycerides was larger than for di- and triglycerides when Tween 80 was used as surfactant....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.11.056
更新日期：2015-05-01 00:00:00
abstract：:Sterol dimers are the main oxidation products formed during sterols degradation at elevated temperatures. An investigation was carried out to decipher the structure of dimers differing in polarity, formed during β-sitosterol thermo-oxidation. The oxidation products were fractionated using silica gel into non-polar (NP...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.11.079
更新日期：2014-05-15 00:00:00
abstract：:Polyunsaturated fatty acids are particularly sensitive to the damages due to reactive oxygen species and lipid oxidation has been reported to be involved in the degradation of food as well as in the early stages of several diseases. Our objective was to study the mechanisms of action of flax (Linum usitatissimum) phen...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.08.126
更新日期：2019-02-15 00:00:00
abstract：:High-field and low-field proton NMR spectroscopy were used to analyse lipophilic extracts from ground roast coffees. Using a sample preparation method that produced concentrated extracts, a small marker peak at 3.16 ppm was observed in 30 Arabica coffees of assured origin. This signal has previously been believed abse...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.12.034
更新日期：2018-05-15 00:00:00
abstract：:This study evaluated the effect of the dietary replacement of sunflower oil with perilla oil in Nile tilapia (GIFT strain) at 0, 10, 20 and 30 days. There was an increase in total omega 3 fatty acids (n-3) in muscle tissue (from 63.6 to 181.5 mg g(-1)) and a decrease in total concentration of omega 6 fatty acids (n-6)...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.10.038
更新日期：2014-04-01 00:00:00
abstract：:Starches extracted from wrinkled (WP) and smooth (SP) peas were treated using β-amylase (B) alone and also with a combination of β-amylase and transglucosidase (BT). After enzymatic treatment, the proportions of slowly digested starch in WP-B, WP-BT, SP-B and SP-BT samples were increased by 6%, 9%, 9% and 12%, respect...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.05.045
更新日期：2014-12-01 00:00:00
abstract：:A new magnetic molecularly imprinted polymers (MMIPs) for separation and concentration of ractopamine (RAC) were prepared using surface molecular imprinting technique with methacryloyl chloride as functional monomer and RAC as template. The MMIPs were characterized using transmission electron microscopy, Fourier trans...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.01.070
更新日期：2016-06-15 00:00:00
abstract：:The antioxidant activity of methanol extracts from Passiflora edulis and Passiflora alata pulp, and P. edulis rinds, healthy or infected with the passion fruit woodiness virus (PWV), was investigated using the oxidant activities of the neutrophil and the neutrophil granule enzyme myeloperoxidase (MPO), both playing ke...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.03.001
更新日期：2011-09-15 00:00:00
abstract：:The influence of fatty acid composition on formation of new compounds at frying temperatures has been studied in seven samples of sunflower oils widely differing in their fatty acid composition. Thermal oxidation assays as well as frying experiments were carried out and samples were evaluated by measuring the new comp...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.06.128
更新日期：2012-12-15 00:00:00
abstract：:Sibutramine may be illicitly included in herbal slimming foods and supplements marketed as "100% natural" to enhance weight loss. Considering public health and legal regulations, there is an urgent need for effective, rapid and reliable techniques to detect sibutramine in dietetic herbal foods, teas and dietary supple...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.072
更新日期：2017-08-15 00:00:00
abstract：:Four Pinot noir wines from Burgundy were investigated by gas chromatography-olfactometry, with regard to the presence of earthy-smelling compounds. 2-Methylisoborneol (2-MIB) was detected in two of these wines, although the samples were seven years old, contradicting previous reports that this substance is unstable in...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.10.021
更新日期：2017-04-01 00:00:00
abstract：:The effects of five different drying processes, air drying (AD), sulphur fumigation drying (SFD), hot air drying (HAD), freeze drying (FD) and microwave drying (MWD) for yams in terms of starch-related properties and antioxidant activity were studied. From the results of scanning electron microscopy (SEM), polarized o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.12.028
更新日期：2017-06-01 00:00:00
abstract：:Total polyphenols and flavonoids content, phenolics profile by HPLC, and antioxidant activity of ten fruit beer produced adding fruits during the fermentation process were analyzed. The fruits were: cherry, raspberry, peach, apricot, grape, plum, orange and apple. Antioxidant activity, total polyphenols and flavonoids...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125437
更新日期：2020-02-01 00:00:00
abstract：:In this work, the mechanism of the effect of lipid oxidation on the IgG/IgE binding ability of ovalbumin (OVA) was investigated via the peroxyl radicals produced by 2, 2'-azobis (2-amidinopropane) dihydrochloride to simulate lipid oxidation. Results showed that the structure of OVA unfolded partially with an increase ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127037
更新日期：2020-10-15 00:00:00
