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.
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.
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.
For more product information pls contact email email@example.com
|Appearance||Light-red fine powder||Complies|
|Assay (By HPLC) Monacolin-k||>2.0%||2.11%|
|Sieve Analysis||100% pass 80 mesh||Complies|
|Loss on Drying||<8.0%||3.41%|
|Residue on Ignition||<5.0%||2.37%|
|Total Plate Count||<1000/g||148/g|
|Yeast & Mold||<100/g||42/g|
- 1.Hilgendorf I, Swirski FK, Robbins CS (2015) Monocyte fate in atherosclerosis. Arterioscler Thromb Vasc Biol 35(2):272–279
- 2.De Paoli F, Staels B, Chinetti-Gbaguidi G (2014) Macrophage phenotypes and their modulation in atherosclerosis. Circ J 78(8):1775–1781
- 3.Kita T, Kume N, Minami M, Hayashida K, Murayama T, Sano H, Moriwaki H, Kataoka H, Nishi E, Horiuchi H, Arai H, Yokode M (2001) Role of oxidized LDL in atherosclerosis. Ann N Y Acad Sci 947:199–205
- 4.Patel KM, Strong A, Tohyama J, Jin X, Morales CR, Billheimer J, Millar J, Kruth H, Rader DJ (2015) Macrophage sortilin promotes LDL uptake, foam cell formation, and atherosclerosis. Circ Res 116(5):789–796
- 5.Hamilton-Craig I, Colquhoun D, Kostner K, Woodhouse S, d’Emden M (2015) Lipid-modifying therapy in the elderly. Vasc Health Risk Manag 11:251–263
- 6.Reiner Ž (2015) Management of patients with familial hypercholesterolaemia. Nat Rev Cardiol.
- 7.Kwak HB (2014) Statin-induced myopathy in skeletal muscle: the role of exercise. J Lifestyle Med 4(2):71–79
- 8.Sathasivam S, Lecky B (2008) Statin induced myopathy. BMJ 337:a2286
- 9.Huang HN, Hua YY, Bao GR, Xie LH (2006) The quantification of monacolin K in some red yeast rice from Fujian province and the comparison of the other product. Chem Pharm Bull (Tokyo) 54(5):687–689
- 10.Gordon RY, Cooperman T, Obermeyer W, Becker DJ (2010) Marked variability of monacolin levels in commercial red yeast rice products: buyer beware! Arch Intern Med 170(19): 1722–1727
- 11.Zhu L, Yau LF, Lu JG, Zhu GY, Wang JR, Han QB, Hsiao WL, Jiang ZH (2012) Cytotoxic dehydromonacolins from red yeast rice. J Agric Food Chem 60(4):934–939
- 12.Gordon RY, Becker DJ (2011) The role of red yeast rice for the physician. Curr Atheroscler Rep 13(1):73–80
- 13.Prasad GV, Wong T, Meliton G, Bhaloo S (2002) Rhabdomyolysis due to red yeast rice (Monascus purpureus) in a renal transplant recipient. Transplantation 74(8):1200–1201
- 14.Halbert SC, French B, Gordon RY, Farrar JT, Schmitz K, Morris PB, Thompson PD, Becker DJ (2010) Tolerability of red yeast rice (2,400 mg twice daily) versus pravastatin (20 mg twice daily) in patients with previous statin intolerance. Am J Cardiol 105(2):198–204
- 15.Kuncl RW (2009) Agents and mechanisms of toxic myopathy. Curr Opin Neurol 22(5):506–515
- 16.Klimek M, Wang S, Ogunkanmi A (2009) Safety and efficacy of red yeast rice (Monascus purpureus) as an alternative therapy for hyperlipidemia. P T 34(6):313–327
- 17.Lin YL, Wang TH, Lee MH, Su NW (2008) Biologically active components and nutraceuticals in the Monascus-fermented rice: a review. Appl Microbiol Biotechnol 77(5):965–973
- 18.Flajs D, Peraica M (2009) Toxicological properties of citrinin. Arh Hig Rada Toksikol 60(4):457–464
- 19.European Union Guideline No. 212/2014. Commission held on March 6th, 2014. Official Report (EU): L 67/3IT. L 67/3-4
- 20.Huertas-Pérez JF, Arroyo-Manzanares N, García-Campaña AM, Gámiz-Gracia L (2015) High-throughput determination of citrinin in rice by ultra-high-performance liquid chromatography and fluorescence detection (UHPLC-FL). Food Addit Contam Part A Chem Anal Control Expo Risk Assess 32(8):1–6