Natural effective strategy to manage cholesterol, triglycerides levels and C-reactive protein values.
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Red yeast rice 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 polyketides, 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 (NLT 3%) and Bioactive compounds from rice.
Extract Type: granular powder.
Recommended Dosage: 3 – 10 mg/day of Monacolin K.
Applications: powders, tablets, hard shell capsules.
Usp and features
- With natural bioactive compounds derived from rice
- Multi-target health benefits
- Decreases total cholesterol, triglycerides levels and C-reactive protein values
- Natural fermented product
- Standardized content of Monacolin K
- Granular powder
- No fermentation by product Citrinin
Scientific evidence/Proprietary studies
Effects of a nutraceutical combination of Monacolin K, γ-oryzanol and γ-aminobutyric acid on lipid profile and c-reactive protein in mice fed with high fat diet. (Derosa et al, 2019)
Functional food red yeast rice (RYR) for metabolic syndrome amelioration: a review on pros and cons (Patel et al 2016).
