Red Yeast Rice

Specifications

Red Yeast Rice Extract Monascus purpureus Monacolin K (Lovastatin) 1.0%, 1.5% Best-selling product

Product: Red Yeast Rice

Appearance: Purple red powder

Odor: The faint characteristic odor

Monacdin:(mg/g)

Grade A  >15

Grade B  >8---15

Grade C  >4---8

Water: <10%

As: <1.0mg/kg

Pb: <2.0mg/kg

Aflatoxin B1: <5.0ug/kg

Color value: >500

Total Plate Count: <1000cfu/g

E.coli Form: <30MPN/100g

Yeast&Mould: <25cfu/g

Description:

Red Yeast Rice, native to China, is obtained from high-quality rice through solid fermenting and processing Monascus purpureus which yields high Monacolin K, substances known to inhibit cholesterol synthesis. As the key index, the ratio of Monacolin K of our product ranges from 0.4% to 1.5%. It is a natural product with non-toxic effect.

Funtions:

The prominent effects of our functional red yeast rice are listed as follows:

1. Achieve healthy blood lipids. Lower LDL cholesterol

    including triglycerides levels. Help promote HDL cholesterol

2. Support healthy blood pressure levels. Our product has significant potencial to reduce hypertension risk in individuals

3. This product is also useful for improving blood circulation and for alleviating diarrhea and indigestion

Application:

Red yeast rice powder has been used in China for centuries as both a food and as a medicinal substance. It is made by fermenting a type of yeast called Monascus purpureus over red rice. In Chinese medicine, Monascus purpureus is used to promote blood circulation, soothe upset stomach, and invigorate the function of the spleen, a body organ that destroys old blood cells and filters foreign substances. In addition, this dietary supplement has been used traditionally for bruised muscles, hangovers, indigestion, and colic in infants. Recently, it has been discovered that Monascus purpureus contains substances that are similar to prescription medications that lower cholesterol. There is also growing interest in evaluating red yeast rice for use as a natural food dye and preservative.