Red yeast rice is rice that has been fermented by the red yeast,
monascus purpureus. Red yeast rice has been used by the Chinese for
many centuries as a food preservative, food colorant (Red yeast
rice is responsible for the red color of Peking duck), spice, and
ingredient in rice wine. Red yeast rice continues to be a dietary
staple in China, Japan, and Asian communities in the United States,
with an estimated average consumption of 14 to 55 grams of red
yeast rice per day per person.
Red yeast rice also has been used in China for over 1,000 years for
medicinal purposes. Red yeast rice was described in an ancient
Chinese list of drugs as useful for improving blood circulation and
for alleviating indigestion and diarrhea. There is also growing
interest in evaluating red yeast rice for use as a natural food dye
Red yeast rice
Part of plant used
0.4-3% Monacolin K
Red yeast rice, or monascus purpureus, is yeast grown on rice. It
has been used as a dietary staple in many Asian countries and it is
currently used as a nutritional supplement taken to manage
cholesterollevels. Used in China for over a thousand years, red
yeast rice has now found its way to American consumers looking for
alternatives to statin therapy.
In Traditional Chinese Medicine, red yeast rice was used to improve
blood circulation and to aid in digestion. It has now been found to
lower blood lipids, including cholesterol and triglycerides.
Recorded use of red yeast rice goes back as far as the Chinese Tang
Dynasty in 800 A.D.
Red yeast rice health benefits are found in its compounds known as
monacolins, known to inhibit cholesterol synthesis. One of these
compounds, monacolin K, is known to inhibit HMG-CoA reductase, an
enzyme that triggers cholesterol production.
Because of these naturally occurring statins, red yeast rice is
sold as an over the counter cholesterol control supplement. Human
studies, which began in the 1970’s, have confirmed the benefits of
red yeast rice in lowering cholesterol.
A study at the UCLA School of Medicine of 83 people with high
cholesterol showed a significant reduction in their total
cholesterol, LDL and triglyceride levels after twelve weeks. Study
participants were given 2.4 grams of red yeast rice daily and ate a
diet with no more than 30% fat intake.
Red yeast rice was first made in China, has 1000 years of
production, application history. It is unique in China and
neighboring countries, the traditional rice fermentation product.
Red Yeast Rice is produced by the Monascus purpureus with the
cereals and water as raw materials in the 100% solid-state
fermentation. According to the results from HPLC analysis, the
Monacolin K( or mevinolin) in the natural Red Yeast Rice is mainly
in the form of acid form Monacolin K( or Mevinolinic acid in the
range of 60-85% ), instead of the lactone form.
The results demonstrated this product is truly made from
fermentation process. Another characteristic feature of this
product is that there is no citrinin. Ergosterol,unsaturated fatty
acid, amino acids, -GABA and active peptides are also found in this
product, enduing this products more functional gradients and
In addition to its culinary use, red yeast rice is also used in
traditional Chinese herbology and traditional Chinese medicine. Its
use has been documented as far back as the Tang Dynasty in China in
800 A.D. and taken internally to invigorate the body, aid in
digestion, and remove "blood blockages" (which could refer to what
modern-day science has documented as a cholesterol-lowering effect)
We take pride in introducing us as one of the leading red yeast
rice extract manufacturers and suppliers in China to you. Assisted
by advanced equipment