Red Yeast Rice has been used by the Chinese since 800 A.D. to promote cardiovascular health. It effectively lowers LDL (bad) saturated fat level, while at the same time elevates the HDL (good) saturated fat. Red Yeast Rice is also used to treat various stomach problems and aids in digestion.
|Name||Red yeast rice Extract|
|Purity||Monacolin K 0.4%-5.0%|
|Synonyms||Lovastatin, Monacolin K, Functional Monascus Red Rice, Functional Red Yeast Rice, Red Yeast Rice Extract|
|Appearance||Dark red powder|
|Half Life||2 to 5 hours|
|Solubility||Water solubility (1.3 µg/mL in water)|
|Storage Condition||Stored in a well-closed container away from moisture and light|
|Application||May help reduce several risk factors for metabolicsyndrome, including high levels of cholesterol, blood pressure and blood sugar, as well as excess body weight.|
Red yeast rice is a type of fermented rice that is produced using a specific species of mold.
It’s been used in traditional Chinese medicine for centuries for its powerful health-promoting properties.
Red yeast rice contains the compound monacolin K — the same active ingredient found in prescription cholesterol-lowering medications like lovastatin (1Trusted Source).
For this reason, it’s often used as a cost-effective alternative to pricey medications to help reduce cholesterol levels and support heart health.
Research has shown other beneficial effects as well, ranging from reduced cancer cell growth to improved blood sugar and insulin levels.
Today, red yeast rice is commonly sold as an over-the-counter supplement marketed to help manage cholesterol and improve overall health.
The recorded use of red yeast rice dates back to the Chinese pharmacopoeia, Pen-ts’ao Kang-Mu (AD 1596), published during the Ming Dynasty. The red mold species M. purpureus may be cultivated on starch-containing substrates. The purported food and medicinal values of the species date back to 800 AD. In 1884, Dutch scientists studied the fungus Monascus after discovering its use by villagers in the colonial island of Java. It was classified and named by the French botanist Philippe Van Tieghem.4 Red yeast rice is derived from rice allowed to ferment with the yeast M. purpureus. In 1895, the M. purpureus species was isolated from red koji, named for the purple color of the culture.
Red yeast rice has been used in Chinese medicine to strengthen the spleen, promote or improve digestion, eliminate dampness and phlegm, promote or improve blood circulation, and remove blood stasis. During the Ming Dynasty, red yeast rice was described as “sweet in flavor and warm in property.” The genus Monascus has been used for centuries in Asia as a source of pigment for coloring traditional foods. The medicinal properties of red yeast rice are valued throughout Asia, and the species is also used to make rice wine and as a food preservative for maintaining the color and taste of fish and meat. Commercial food applications include coloration of sausage, hams, surimi, and tomato ketchup. The pigment has a long history of use as a food ingredient for Asian consumers, but not in Europe or the United States. However, a study documents the registration of numerous patents obtaining the use of Monascus as a food pigment in Japan, the United States, France, and Germany. Additionally, it has been used to enhance the flavor of food in Asian countries.
Red yeast rice contains the ingredient monacolin K, which is a cholesterol synthesis inhibitor. It is able to slow down the cholesterol production in the liver. Unlike cholesterol lowering medication, which can cause severe side effects, red yeast rice is well tolerable.
Monacolin K from red yeast rice contributes to maintaining a normal cholesterol level in the blood
standardised, highly dosed extract containing 3% monacolin K (18mg per capsule)
vegan, without anti-caking agents
Most research focuses on M. purpureus as a natural source of lovastatin, therefore, having beneficial effects in the treatment of hyperlipidemia. Evidence also exists for its antibacterial and anticancer effects, as well as its activity on glycemic metabolism.
And it Possibly Effective for
Taking 1.2 grams of red yeast rice extract daily for an average of 4.5 years decreases the risk of heart attacks and death in people with a history of heart attack.
Abnormal levels of blood fats in people with HIV/AIDS.
Taking red yeast rice by mouth seems to reduce cholesterol and triglyceride levels in people with HIV infection.
Red yeast rice is available in capsule or tablet form and often formulated in combination with other ingredients, such as CoQ10, nattokinase or omega-3 fatty acids.
These supplements are widely available in health food stores, pharmacies and though online retailers.
Doses ranging from 200–4,800 mg have been studied in clinical trials, typically containing about 10 mg of total monacolin (18Trusted Source).
Most major supplement brands on the market generally recommend taking between 1,200–2,400 mg daily, divided into two to three doses.
However, given the risk of adverse side effects and safety concerns associated with red yeast rice extract, it’s best to speak with your doctor to determine the best dosage for you.