What is Red Yeast Rice Powder  

Rich in biological activity of enzymes and a variety of physiological active substances, Monacolin-K, ergosterol, γ-aminobutyric acid, natural plant hormones, such as Monascus metabolites with a high nutrition, health, medicinal value, without any side effects, is a natural, safe and effective health food products, pharmaceuticals raw materials. Product Quality safe and reliable.

Red Yeast Rice (Monascus purpureus) can also be called red kojic rice, red koji rice or red fermented rice. It is colored red to reddish purple rice which is due to being grown and cultivated with a mold that is called Monascus purpureus. Red Yeast Rice Powder from this type of rice has been used as a food coloring agent; it has been widely used in China to color tofu, red rice vinegar, cooking Peking duck and in making several varieties of Chinese pastries. Red Yeast Rice Powder has been commercially used as an ingredient in medications that lower the body’s natural cholesterol levels. The debate on whether Red Yeast Rice Powder is a drug or a food supplement is still being studied by the Food and Drug Administration in the United States. 
It is used as a food flavoring agent and as a traditional medicine to promote circulation and heart health.

Latin name: monascus purpureus

Plant Origin: seed

Active ingredient: Lovastatin (Monacolin K)

Content: Monacolin K0.1%-3%, Lovastatin0.1%-3%

Specification: 5:1,10:1,20:1

Test Method: TLC

CAS No.:75330-75-5

Appearance: Red fine powde

Application:

1) As raw materials of drugs for lowering blood pressure and Alzheimer''s disease, it is mainly used in pharmaceutical field;
2) As active ingredient of products for improving blood circulation and benefiting stomach, it is mainly used in health product industry;
3) As food supplements and natural pigment, it is widely used in food industry.

Function

1. Promote blood circulation, soothe upset stomach, and invigorate the function of the spleen;

2. This dietary supplement has been used traditionally for bruised muscles, hangovers, indigestion, and colic in infants;

3. Red yeast rice contains substances that are similar to prescription medications that lower cholesterol;

4. There is also growing interest in evaluating red yeast rice for use as a natural food dye and preservative.

References:

1.Go AS, Mozaffarian D, Roger VL, Benjamin EJ, Berry JD, Blaha MJ, et al. Executive summary: heart disease and stroke statistics–2014 update: a report from the American Heart Association. Circulation. 2014;129:399–410.

2.Ervin RB. Prevalence of metabolic syndrome among adults 20 years of age and over, by sex, age, race and ethnicity, and body mass index: United States, 2003–2006. Natl Health Stat Rep. 2009:1–7.

3.Misra A, Khurana L. Obesity and the metabolic syndrome in developing countries. J Clin Endocrinol Metab. 2008;93:S9–30.

4.Dunstan DW, Zimmet PZ, Welborn TA, De Courten MP, Cameron AJ, Sicree RA, et al. The rising prevalence of diabetes and impaired glucose tolerance. The Australian Diabetes, Obesity and Lifestyle Study. Diabetes Care. 2002;25:829–34.

5.Van Gaal LF, Mertens IL, De Block CE. Mechanisms linking obesity with cardiovascular disease. Nature. 2006;444:875–80.

6.Gaede P, Vedel P, Larsen N, Jensen GV, Parving HH, Pedersen O. Multifactorial intervention and cardiovascular disease in patients with type 2 diabetes. N Engl J Med. 2003;348:383–93.

7.Expert Dyslipidemia Panel of the International Atherosclerosis Society Panel members. An International Atherosclerosis Society Position Paper: global recommendations for the management of dyslipidemia–full report. J Clin Lipidol. 2014;8:29–60.

8.EFSA. Scientific Opinion on the substantiation of health claims related to monacolin K from red yeast rice and maintenance of normal blood LDL cholesterol concentrations (ID 1648, 1700) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA J. 2011;9:2304. 

9.Roberts CK, Sindhu KK. Oxidative stress and metabolic syndrome. Life Sci. 2009;84:705–12.

10.EFSA. Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL-cholesterol concentrations (ID 1639), maintenance of normal blood pressure (ID 3781), “anti-inflammatory properties” (ID 1882), “contributes to the upper respiratory tract health” (ID 3468), “can help to maintain a normal function of gastrointestinal tract” (3779), and “contributes to body defences against external agents” (ID 3467) pursuant to Article 13(1) of Regulation (EC) No 1924/20061. EFSA J. 2011;9:2033

11.Grundy SM, Brewer Jr HB, Cleeman JI, Smith Jr SC, Lenfant C, American Heart Association, et al. Definition of metabolic syndrome: Report of the National Heart, Lung, and Blood Institute/American Heart Association conference on scientific issues related to definition. Circulation. 2004;109:433–8.

12.Rifai N, Warnick GR, McNamara JR, Belcher JD, Grinstead GF, Frantz Jr ID. Measurement of low-density-lipoprotein cholesterol in serum: a status report. Clin Chem. 1992;38:150–60.

13.Conroy RM, Pyörälä K, Fitzgerald AP, Sans S, Menotti A, De Backer G, et al. Estimation of ten-year risk of fatal cardiovascular disease in Europe: the SCORE project. Eur Heart J. 2003;24:987–1003.

14.Law MR, Wald NJ, Rudnicka AR. Quantifying effect of statins on low density lipoprotein cholesterol, ischaemic heart disease, and stroke: systematic review and meta-analysis. BMJ2003;326:1407–8.

15.Yong-Guo LI, Hong L, Zheng-Tao Wang A. validated stability-indicating HPLC with photodiode array detector (PDA) method for the stress tests of Monascus purpureus-fermented rice, red yeast rice. J Pharm Biomed Anal. 2005;39:82–90. 

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