Natural fermented red yeast rice for healthy cholesterol levels


Red yeast rice (RYR) has been used in Asia for centuries as a food preservative, food colorant and flavoring as well in traditional herbal formulas. It is part of the diet in China, Japan and Asian communities. RYR consists of a multitude of compounds including unsaturated fatty acids, phytosterols, pigments, and monacolins. Fermentation of red rice by the yeast Monascus purpureus produces, among the others, monacolin K, a monacolin that is structurally and functionally similar to lovastatin. Monacolin K is able to inhibit HMGCoA reductase and cholesterol synthesis. The cholesterol-lowering efficacy of RYR might be only in part attributable to monacolin K.

Active: Monacolin K and total Monacolins

Extract Type: granular powder.

Recommended Dosage: 64 mg

Applications: powders, tablets, hard shell capsules.

Ups and features

  • Natural fermented product
  • Standardized content of Monacolin K and total Monacolins
  • Excellent flowability and compressibility
  • No fermentation byproduct Citrinin.

Scientific evidence/Proprietary studies

Functional food red yeast rice (RYR) for metabolic syndrome amelioration:
a review on pros and cons. (Patel et al 2016).
Recent perspectives on the role of nutraceuticals as cholesterol-lowering agents. (Ward et al 2017).

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