Red Yeast Rice
The red yeast rice is the product of a fungus grown on rice. This micro-organism Monascus purpureus, produces a characteristic red pigment which gave its name to the yeast. So that is red yeast rice and not.
Consumed in Asian countries for centuries, Red Yeast Rice obtained by fermentation (Monascuspurpureus) monacolin contains a natural active ingredient to inhibit the synthesis of cholesterol and phytosterols, isoflavones and monounsaturated fatty acids, the beneficial effects on fat metabolism and the cardiovascular system
Also known under the terms of Hung-chu or Hong-qu, red rice yeast play a role in supporting cardiovascular healthimproving circulation and reducing blood clotting
It is traditionally used to extract red yeast rice to lower LDL cholesterol and promote the good HDL cholesterol.
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