Monascin from Monascus-Fermented Products Reduces Oxidative Stress and Amyloid-β Toxicity via DAF-16/FOXO in Caenorhabditis elegans

Published 2016 View Full Article

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Title
Monascin from Monascus-Fermented Products Reduces Oxidative Stress and Amyloid-β Toxicity via DAF-16/FOXO in Caenorhabditis elegans
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 64, Issue 38, Pages 7114-7120
Publisher
American Chemical Society (ACS)
Online
2016-08-24
DOI
10.1021/acs.jafc.6b02779

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