Red yeast rice
Other name: red rice, red fermented rice, red koji
Purity: 0.4%; 1%; 3%; 5% Monacolin K
Function: lower cholesterol
Packing: 20kg/carton; 25kg/drum
Shelf life: 2 year
Red yeast rice (red rice koji, red koji or akakoji, red fermented rice, red kojic rice, red koji rice, anka, or ang-kak,) is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus.
What Is Red Yeast Rice?
Red yeast rice is a substance that's extracted from rice that's been fermented with a type of yeast called Monascus purpureus. It's been used in China and other Asian countries for centuries as a traditional medicine. It's also used as a food coloring, additive, and preservative.
Red yeast rice naturally contains several ingredients that may help control cholesterol levels. These include a number of monacolins, most importantly monacolin K. It also contains sterols, isoflavones, and monounsaturated fatty acids, or "healthy fats."
Why red yeast rice is classified as foods rather than drugs?
Red yeast rice is rice adding yeast fermentation (fermentation process comparable to bread making)
Many Chinese dishes begin with red yeast rice as a condiment
In China and Japan, red yeast rice have been using to make wine
How Well Does Red Yeast Rice Lower Cholesterol?
Studies have shown that red yeast rice can significantly lower levels of total cholesterol and specifically LDL, or "bad" cholesterol. One showed that taking 2.4 grams per day of red yeast rice reduced LDL levels by 22% and total cholesterol by 16% in 12 weeks. Another study showed that taking 1.2 grams per day lowered LDL levels by 26% in just eight weeks.
