Summary
Human beings have eaten and drunk fermented foods and beverages for over 6000 years. Research on the food factors in such traditional fermented foods and other foods is reaching increasingly sophisticated levels. In particular, food factors with tertiary functions, which may prevent diseases, have been isolated from many fermented foods and beverages. Our research group, which focused on beni-koji, koji, and lipoxygenase inhibitors, has isolated monascin, ankaflavin, and kojic acid as human 5-lipoxygenase inhibitors. The IC50 values of monascin, ankaflavin, and kojic acid were 104, 25, and 248 μM against human 5-lipoxygenase, respectively.
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Hirota, A., Washiyama, S., Morimitsu, Y., Muramatsu, N. (1997). Food Factors from Fermented Foods: Isolation of Monascin, Ankaflavin, and Kojic Acid as Lipoxygenase Inhibitors from Beni-Koji and Koji. In: Ohigashi, H., Osawa, T., Terao, J., Watanabe, S., Yoshikawa, T. (eds) Food Factors for Cancer Prevention. Springer, Tokyo. https://doi.org/10.1007/978-4-431-67017-9_69
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DOI: https://doi.org/10.1007/978-4-431-67017-9_69
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