The yeast Monascus purpureus, grown on rice, is known in the nutritional industry as Red Yeast Rice (RYR). In many Asian countries, it is a dietary staple. The major components of RYR are the monacolins. These compounds are recognized as having a positive impact on cholesterol synthesis. Its specific action has been associated with the inhibition of HMG-CoA reductase.
In Traditional Chinese Medicine (TCM), Red Yeast Rice has been utilized for thousands of years. In addition to its functional impact on blood lipids, it has been implicated in the support of digestion, blood movement, and the strengthening of the spleen.
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