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Red Yeast Rice Extract,Monacolin k,Lovastatin

Product Name: Red Yeast Rice Powder

Other Name: Red Yeast Rice P.E.; Red Rice Yeast ; Red Yeast Rice Extract;

Specification:

1. Monacolin K (Lovastatin) 0.1%, 0.4%, 1.0%, 1.2%, 1.5%, 2.0%, 2.5%, 3.0% HPLC

2. Color Value 1000, 1200, 1500, 2000, 2500, 3000, 4000

Active Ingredients: Monacolin K( Lovastatin)

CAS NO.: 75330-75-5

Source: Monascus Purpureus

Main Function: Lower Cholesterol

Fields: Health Food , Medicine, Functional Food

Description of Red Yeast Rice Extract,Monacolin k,Lovastatin

What is red yeast rice

Red yeast rice is rice that has been fermented by the red yeast, Monascus purpureus. It has been used by the Chinese for many centuries as a food preservative, food colorant (it is responsible for the red color of Peking duck), spice, and an ingredient in rice wine. Red yeast rice continues to be a dietary staple in China, Japan, and Asian communities in the United States, with an estimated average consumption of 14 to 55 grams of red yeast rice per day per person.

Red yeast rice also has been used in China for over 1,000 years for medicinal purposes. Red yeast rice was described in an ancient Chinese list of drugs as useful for improving blood circulation and for alleviating indigestion and diarrhea.

Recently, red yeast rice has been developed by Chinese and American scientists as a product to lower blood lipids, including cholesterol and triglycerides.

Red yeast rice (Chinese: 紅麴米, 红曲米; pinyin: hóng qú mǐ; lit. "red yeast rice"), red fermented rice, red kojic rice, red koji rice, anka, or ang-kak, is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus.

Red yeast rice is produced by cultivating the yeast strain Monascus purpureus on rice. The rice is first soaked in water until the grains are fully saturated. The raw soaked rice can then either be directly inoculated or it can be steamed for the purpose of sterilizing and cooking the grains prior to inoculation. Inoculation is done by mixing either M. purpureus spores or powdered red yeast rice together with the rice that is being treated. The mix is then incubated in an environment around room temperature for 3–6 days. During this period of time, the rice should be fully cultured with M. purpureus, with each rice grain turning bright red in its core and reddish purple on the outside.

The fully cultured rice is then either sold as the dried grain, or cooked and pasteurized to be sold as a wet paste, or dried and pulverized to be sold as a fine powder. China is the world's largest producer of red yeast rice.

Red Yeast Rice Powder

Red yeast rice, red rice koji or akakoji, red fermented rice, red kojic rice, red koji rice, anka, or ang-kak, is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus. Red yeast rice powder has been used in China for centuries as both a food and as a medicinal substance.

Red yeast rice is what is referred to, in Japanese, as a koji, meaning 'grain or bean overgrown with a mold culture', a food preparation tradition going back to ca. 300 BC. In both the scientific and popular literature in English that draws principally on Japanese, it is most often known as "red rice koji". English works favoring Chinese sources may prefer the translation "red yeast rice".

Red yeast rice is produced by cultivating the yeast strain Monascus purpureus on rice. The rice is first soaked in water until the grains are fully saturated. The raw soaked rice can then either be directly inoculated or it can be steamed for the purpose of sterilizing and cooking the grains prior to inoculation. Inoculation is done by mixing either M. purpureus spores or powdered red yeast rice together with the rice that is being treated. The mix is then incubated in an environment around room temperature for 3–6 days. During this period of time, the rice should be fully cultured with M. purpureus, with each rice grain turning bright red in its core and reddish purple on the outside. The fully cultured rice is then either sold as the dried grain, or cooked and pasteurized to be sold as a wet paste, or dried and pulverized to be sold as a fine powder.

Function of Red Yeast Rice Extract,Monacolin k,Lovastatin

1.Support healthy blood pressure levels, balance blood sugar, lower serum lipid levels, improve blood circulation, and promote cardiovascular health.

2.Improve digestion, promote normal cell growth, and slow down the aging process.

3.Promote healthy spleen and stomach function, benefit for bone health and function.

Application of Red Yeast Rice Extract,Monacolin k,Lovastatin

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.