| ≥1 piece |
Active Ingredient Markers: lovastatin 1.5% HPLC
Appearance: Fine Violet Red Powder
Particle size: passed 80 mesh
red yeast rice has been used in China for centuries as both a food and as a medicinal substance. Fermenting a type of yeast called Monascus purpureus over red rice makes it. In Chinese medicine, red yeast rice 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 red yeast rice 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/or preservative.
The overlap of red yeast rice use as both a medicine and a food in traditional Chinese practice is mirrored by a modern day controversy in the United States. Currently, red yeast rice is classified as a dietary supplement by the United States Food and Drug Administration (FDA); however, given its contents and function, there are many who feel that it is actually being used as an unregulated medication. There is ongoing debate, therefore, about whether to change the status of red yeast rice to a prescription drug—which would require much greater regulation.
The following studies suggest that red yeast rice significantly reduces high cholesterol:
(1) Recently, the UCLA School of Medicine conducted a study involving 83 people with high cholesterol levels. Those who received red yeast rice over a 12-week period experienced a significant reduction in total cholesterol, LDL ("bad") cholesterol, and triglycerides (fatty substances that can also accumulate in the blood stream and cause damage to blood vessels) compared to those who received placebo. HDL ("good") cholesterol did not change in either group during the study. (2) Two studies involving red yeast rice were presented at the American Heart Association's 39th Annual conference in 1999. The first study, involving 187 people with mild to moderate elevations in total cholesterol and LDL cholesterol revealed that treatment with red yeast rice reduced total cholesterol by more than 16%, LDL cholesterol by 21%, and triglycerides by 24%. HDL cholesterol also increased by 14%. In the second study, elderly participants who were given red yeast rice experienced significant reductions in total cholesterol and LDL cholesterol compared to those who received placebo. Both studies treated the participants with the supplement or placebo for 8 weeks. (3) In another 8-week trial involving 446 people with high cholesterol levels, those who received red yeast rice experienced a significant drop in cholesterol levels compared to those who received placebo. Total cholesterol fell by 22.7%, LDL by 31%, and triglycerides by 34% in the red yeast rice group. HDL cholesterol increased by 20% in the red yeast rice group as well.
Red yeast rice is used in powdered form as a food coloring in Asia and in Chinese communities in North America, most commonly for coloring fish, alcoholic beverages, and cheeses. Manufacturers recommend that people under age 20 should not be given this supplement until further information is available. There is currently no scientific information indicating whether red yeast rice can be safely given to children.