NTU 568 fermented extra

Monascus is the product of fermentation using rice or dioscorea as base material. Monascus extra can be obtained via extraction and concentration. NTU 568 fermented extra contains a higher concentration of the active components, namely monascin and ankaflavin, than the fermentation products. Compared with the red mold fermented products, NTU 568 fermented extra can achieve the same health benefits with only a tenth of the dosage.

Structures of monascin and ankaflavin

Monascin and ankaflavin, highly enriched in Monascus-fermented products, are key functional agents due to their significant cholesterol-lowering, anti-inflammatory, anti-oxidative effects and other bioactive properties. Monascin and ankaflavin are yellow pigment polyketide metabolites consisting of an azaphilonoid structure. Both inhibit carcinogenesis and ameliorate vascular endothelial changes associated with hypertension.

The safety of NTU 568 fermented extra

The genetic toxicity tests that have been done with NTU 568 fermented extra include microorganism genetic mutation analysis, in vitro mammalian cell genetic toxicity analysis, and in vivo genetic toxicity analysis. No genetic toxicity in NTU 568 fermented extra was found with any test. In addition, a 90-day animal feeding toxicity experiment showed that NTU 568 fermented extra was safe, non-toxic, and could be used for long-term treatment.