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Red yeast rice is rice that has been fermented by the red yeast, monascus purpureus. Red yeast rice has been used by the Chinese for many centuries as a food preservative, food colorant (Red yeast rice is responsible for the red color of Peking duck), spice, and ingredient in rice wine.
In traditional Chinese medicine, red yeast is used to promote blood circulation and aid digestion. It has been found to lower blood fats, including cholesterol and triglycerides. Records of the use of red yeast rice date back to the Tang Dynasty in China around 800 AD.
Red yeast rice has health benefits and a compound called Monacolin is known to inhibit cholesterol synthesis. One of the compounds, Monacolin K, is known to inhibit hmG-COA reductase, an enzyme that triggers cholesterol production.
Function:
1) Lowering LDL cholesterol and raising HDL cholesterol without side effects, and inhibiting the synthesis of cholesterol in the liver by inhibiting the action of HMG-COA reductase. Hmg-coa reductase is known to raise cholesterol levels to control cholesterol levels.
2) Support healthy blood pressure levels, balance blood sugar, reduce blood lipid levels, improve blood circulation, and promote cardiovascular health.
3) Promote the health of the spleen and stomach.
4) Beneficial to bone health and function.
5) Improve digestion, promote the normal growth of cells, and delay the aging process.
Application:
1) Applied in food fields, it is widely used as a functional food additive.
2) Applied in the health product field, it can be used as raw material in health food, the purpose is to enhance immunity and resist melancholy.
3) Applied in the cosmetics field, it is widely used for anti-aging.
4) Applied in the pharmaceutical field, it is widely used to treat cardio-cerebrovascular disease.
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