Natural fermented red yeast rice for healthy cholesterol levels
Benefits
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).
