Type of I.P :
Patent A government authority or licence conferring a right or title for a set period, especially the sole right to exclude others from making, using, or selling an invention.
Copyright The exclusive and assignable legal right, given to the originator for a fixed number of years, to print, publish, perform, film, or record literary, artistic, or musical material.
Trademark A symbol, word, or words legally registered or established by use as representing a company or product.
Others Trade Secerts, Innovative Step, Creative etc
Patent Title : Composition Comprising Red Rice Fermentation Product And Preparation
Patent Registration No : To be provided
R&D The invention is at the lab stage or proof concept stage
Pre-Commercial The invention is currently in the process of field testing
Ready For Market Invention is ready to be licensed out or sold
Selling Method :
Exclusive Licensing No person or company other than the named licensee can exploit the relevant intellectual property rights. Importantly, the licensor is also excluded from exploiting the intellectual property rights.
Licensing Authorization to use a particular patent. Licensee may not be the only one licensed to exploit the intellectual property.
Assignment The sale of ownership to the individual assigning the intellectual property.
Product Year :
The present invention provides a product of the fermentation of a Monascus strain that can be used as a dietary supplement or as a therapeutic medicament to lower both serum cholesterol and triglyceride levels in mammals. In one aspect, there is provided a composition for treating elevated serum cholesterol and/or triglycerides, wherein the comprising a red rice product containing a polar extract of Monascus purpureus. In a second aspect, there is provided a method of preparing a red rice product by an improved fermentation procedure, the method comprising the steps of: (i) culturing a Monascus purpureus fungi strain in a culture medium comprising rice; (ii) removing the culture medium to provide a solid residue; and (iii) drying the solid residue to form the red rice product. In a third aspect, there is provided a pharmaceutical or nutritional composition comprising the polar extract of red rice product or Monascus purpureus fermented product.
- environmental friendly
supplement, healhcare, dietitian, culinary
Red yeast rice is what is referred to as a "koji" in Japanese, meaning 'grain or bean overgrown with a mold culture', a food preparation tradition going back to ca. 300 BC. In both the scientific and popular literature in English that draws principally on Japanese, red yeast rice is most often referred to as "red rice koji". English works favoring Chinese sources may prefer the translation "red yeast rice".
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