Red rice yeast 

Red rice yeast in pharmacy

The red rice yeast, known for millennia in Asia, is the result of the fermentation of a red microscopic fungus , Monascus purpureus , on white rice. Traditionally used as a dye or enhancer of taste in Asian culinary preparations, its effectiveness is now recognized and demonstrated. Rich in monacoline, red yeast has the main property of lowering cholesterol and triglycerides. Red yeast rice is a microscopic fungus grown on rice. Very used in Asian cuisine, red yeast has been the subject of very numerous clinical studies. Using the same mechanism as statins, the monacolin of red yeast rice prevents the manufacture of cholesterol. In addition red yeast rice contains phytosterols and isoflavones acting synergistically with monacoline on decreased fat in the blood.