Red yeast rice: traditional Chinese remedy to support the digestion and circulation

Botanical: Monascus purpureus
Chinese: Xuezhikang
English: Red yeast rice

In the Chinese cuisine, fermented red yeast rice has been use for centuries. Its red colour is a popular flavour carrier for fish and soy dishes and sauces. Furthermore, it is regarded as a traditional remedy to promote the digestion and circulation.
The colour is a result of the fermentation of rice with the mould fungus Monascus purpureus. During the fermentation, other substances such as monacolins, sterols, saponins and isoflavones are formed as well.

Health benefits of red yeast rice

The effects on health of red yeast rice are well documented scientifically. The results of numerous studies show that the contained monacolins, monacolin K in particular, can be of importance for the cholesterol level.

Red yeast rice is not to be confused with red-skinned types of rice.

• Monacolin K from red yeast rice contributes to the maintenance of a normal cholesterol level in the blood.
• vegan, without magnesium stearate and silicon dioxide