Historical Background & Origin

Red yeast rice has its origins in China, where it has been utilized both as a natural food colorant and a traditional remedy. When processed into a powdered form, it imparts the distinctive reddish hue to the renowned Peking duck. Known by various names such as "red mold rice," "red rice," or "fermented rice," this ingredient has now gained popularity in the Western world as a dietary supplement.

Source of Monacolin K

Monacolin K is a compound identical to the prescription medication lovastatin, commonly prescribed for lowering cholesterol levels to mitigate the risk of cardiovascular ailments like heart attacks and strokes. Red yeast rice is often promoted as a natural cholesterol-lowering agent due to its high monacolin content, which effectively inhibits cholesterol production in the liver, leading to reductions in LDL ("bad cholesterol") and triglyceride levels.

RED YEAST RICE

Red yeast rice is produced through the fermentation of cooked white rice with a specific red mold, typically Monascus purpureus. This fermentation process results in the formation of new bioactive compounds in the rice, including monacolin K, a natural statin. Statins are a class of drugs commonly used for lowering cholesterol levels.

Health Benefits

• Supports cholesterol management
• Positive impact on fatty liver conditions