- Product Highlights
- Helps maintain cholesterol levels that are already in a normal range
- Supports Cardiovascular Health
- Rice that has been fermented by the yeast Monascus purpureus has been used in Asia for centuries as a food preservative, food colorant and flavoring as well as in traditional herbal formulas
SKU 076280004489 Quantity 120 Vegetarian Capsules Serving Size 1 Capsule Servings Per Container 120 Potency 600 mg Dietary Needs Vegetarian Directions Use only as directed. Take one vegetarian capsule twice daily with a meal or glass of water. Store in a cool, dry place. Warnings Do not use if safety seal is broken or missing. Keep out of reach of children. This product is not to be used by anyone under 20 years of age. Keep your licensed health care practitioner informed when using this product. Do not use if you are pregnant, may become pregnant or are breast feeding, because using this product may cause birth defects. Ingredients …for product label information including a complete list of ingredients, click all product images above.
- Product Details
Red Yeast Rice is manufactured by the fermentation of a strain of yeast, Monascus purpureus, on rice. Since 800 A.D., red yeast rice has been employed by the Chinese as both a food and a medicinal agent. Its therapeutic benefits as both a promoter of blood circulation and a digestive stimulant were first noted in the traditional Chinese pharmacopoeia. Practitioners of Traditional Chinese Medicine use red yeast rice to treat abdominal pain due to stagnant blood and dysentery, as well as external and internal trauma. In addition to its therapeutic applications, red yeast rice has been used for centuries as a flavor enhancer, a food preservative, and a base for a Taiwanese alcoholic rice-wine beverage.
In addition to rice starch, protein, fiber, sterols, and fatty acids, red yeast rice contains numerous active constituents, including monacolin K, dihydromonacolin, and monacolin I to VI.
Researchers have determined that one of the ingredients in red yeast rice, called monacolin K, inhibits the production of cholesterol by stopping the action of a key enzyme in the liver (e.g., HMG-CoA reductase) that is responsible for manufacturing cholesterol.
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