Red yeast rice extract capsules contribute to a normal cholesterol level

Botanical: Monascus purpureus
Chinese: Xuezhikang
German: Roter Reis

One of the main reasons for an elevated cholesterol level, apart from genetic disposition, is our high-fat, unhealthy diet, which is proven by researches comparing the cholesterol levels of North and South Europeans with those of Asians. More than half of Germans over 40 years of age are affected. High blood fat and cholesterol levels are risk factors and should be avoided with a balanced, healthy diet. In particular, an increased ratio of low-density lipoprotein (LDL) to high-density lipoprotein (HDL) and of total cholesterol to HDL has a negative effect.

Red yeast rice contains Monacolin K

Fermented red yeast rice is primarily common in China. Rice is fermented with the mould fungus Monascus purpureus which gives the rice its characteristic, intense red colour. The result is a red pigment, which is used, for example, to colour food, bioflavonoids, unsaturated fatty acids, amino acids and the substance monacolin K.
In addition to its function as a food, it is also part of traditional Chinese medicine. Its use in TCM dates back to the year 800 BC. Among other things, red fermented rice is said to promote digestion and be important for the flow properties of the blood.

Red yeast rice extract tablets by Fairvital:

• Monacolin K from red yeast rice contributes to the maintenance of a normal cholesterol level in the blood.
• standardised extract with 3% monacolin K
• small tablets - easy to swallow
• vegetarian and vegan
• without magnesium stearate and silicon dioxide