Specification: Monacolin K 0.4%-1.0%
Description: Mauve powder.Red yeast rice has been used in China for centuries as both a food and as a medicinal substance.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.
Function: The main ingredient 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. The drug lovastatin acts in a similar fashion to this red yeast rice ingredient. However, the amount per volume of monacolin K in red yeast rice is small (0.2% per 5 mg) when compared to the 200 mg of lovastatin available as a prescription drug. This has prompted researchers to suggest that red yeast rice may have other ingredients, such as sterols, that might also contribute to lowering cholesterol. Clinical Studies :Along with its evaluation in animal trials, red yeast rice has been clinically investigated as a therapy for reducing cholesterol in two human trials. In one trial, both men and women taking 1.2 grams (approximately 13.5 mg total monacolins) of a concentrated red yeast rice extract per day for two months had significant decreases in serum cholesterol levels. In addition, people taking red yeast rice had a significant increase in HDL blood cholesterol and a decrease in LDL blood cholesterol. Elevated triglycerides were also found to be lowered.
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