4KLETER G A, GROOT M J, POELMAN M, et al. Timely awarenessand prevention of emerging chemical and biochemical risks in foods:proposal for a strategy based on experience with recent cases[J]. Foodand Chemical Toxicology, 2009, 47: 992-1008.
5ABDEL-RAHMAN A, ANYANGWE N, CARLACCI L, et al. Thesafety and regulation of natural products used as foods and foodingredients [J]. Toxicological Science, 2011,123(2): 333-348.
6MAPARI S A S, THRANE U,MERER A S. Fungal polyketideazaphilone pigments as future natural food colorants?[J]. Trends inBiotechnology, 2010,28(6): 300-307.
7LEE C L, PAN T M. Development of Monascus fermentationtechnology for high hypolipidemic effect[J]. Applied Microbiologyand Biotechnology, 2012, 94(6): 1449-1459.
8GHEITH O,SHEASHAA H,ABDELSALAM M, et al. Efficacy andsafety of Monascus purpureus Went rice in subjects with secondaryhyperlipidemiafJ]. Clinical and Experimental Nephrology, 2008,12:189-194.
9HONG S, LEE I,KIM S, et al. Improved functionality of soft soybeancurd containing Monascus fermented soybean ethanol extract[J]. FoodScience and Biotechnology, 2012, 21(3): 701-707.
10LEE B H, HSU W H, LIAO T H,et al. The Monascus metabolitemonascin against TNF-a-induced insulin resistance via suppressingPPAR-c phosphorylation in C2C12 myotubes[J], Food and ChemicalToxicology, 2011,49: 2609-2617.