Red yeast rice, known for thousands of years in Asia, is the result of fermentation of a red-colored microscopic fungus, Monascus purpureus, on white rice. Traditionally used as a colorant or flavor enhancer in Asian culinary preparations, its effectiveness is now recognized and proven. It has been used for centuries in China as a food preservative, natural coloring agent, spice and rice wine ingredient.
It is still widely consumed in China, Japan and Asian communities around the world. It has been used for medicinal purposes in China for over 1000 years. In ancient books, red yeast was described as improving blood circulation and relieving digestive disorders. It was Japanese professor ENDO who, in 1977, discovered a natural substance produced by monascus yeast that had the potential to lower bad cholesterol levels by inhibiting an enzyme called HMG-CoA reductase, involved in the body's production of cholesterol.
Rich in monacolin, red yeast rice' s main property is to lower cholesterol and triglycerides. Red yeast rice is a microscopic fungus grown on rice. Widely used in Asian cuisine, red yeast rice has been the subject of numerous clinical studies. Using the same mechanism as statins, the monacolin in red yeast rice prevents the production of cholesterol. Red yeast rice also contains phytosterols and isoflavones, which work in synergy with monacolin to lower blood fats.
High-quality red yeast rice contains several types of monacolin, antioxidants, minerals and trace elements (calcium, iron, magnesium, etc.), unsaturated fats and starch.
To maintain normal cholesterol levels, it is essential to adopt a balanced diet that favours fruit and vegetables, legumes, fermented milks, polyunsaturated fatty acids (omega 3 in particular) and limits saturated fats, not forgetting regular physical activity.
Red yeast rice is rich in starch, fatty acids, phytosterols, isoflavones and, above all, monacolins. Monacolines are a family of substances, and red yeast rice mainly contains Monacolin K. The effect of this substance on blood cholesterol levels is well known. Cholesterol comes from two sources: endogenous and exogenous. Endogenous cholesterol is produced by the body in the liver. While endogenous cholesterol is essential to our body's functioning, it is important to control its levels to avoid excess.
Several scientific studies agree on the effectiveness of monacolin K from red yeast rice in reducing blood cholesterol levels. In fact, monacolin K slows cholesterol synthesis by limiting endogenous hepatic production, responsible for two-thirds of the cholesterol in our bodies.
Red yeast rice is therefore widely used to reduce blood cholesterol levels, thanks to the monacolin K it contains. In terms of dosage, a daily intake of 10 mg of red yeast rice monacolin K is sufficient to achieve a beneficial effect.
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Red yeast rice is rich in antioxidants, vitamins and minerals essential to our bodies. It helps strengthen our immune system, reduce stress and anxiety, improve blood circulation, regulate cholesterol levels and protect our cells against free radicals.
By taking red yeast rice supplements, you'll enjoy all the benefits of this natural source of energy, without having to worry about the quality or quantity you consume. You'll enjoy improved well-being, brighter skin, healthier digestion and greater energy throughout the day.
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The richness of red yeast rice is based on a unique combination of bioactive compounds:
Monacolins
Antioxidants
Red yeast rice contains phytosterols, isoflavones and other antioxidants, which work in synergy with monacolin K to protect cells against free radicals and limit chronic inflammation.
Minerals and vitamins
Rich in calcium, iron, magnesium and B vitamins, red yeast rice supports energy metabolism, bone health and the immune system.
