Red yeast rice has been used for centuries in China as both food and medicine. In Chinese medicine, red yeast rice is used to lower cholesterol, improve blood circulation, and help digestive problems. Red yeast rice (RYR) is made from yeast (Monascuspurpureus) grown on rice. RYR contains several compounds known as monacolins, which block the production of cholesterol. One of these, monacolin K, has the same structure as the drugs lovastatin and mevinolin. Red yeast rice has been widely used in Asian cuisines as a coloring agent and taste enhancer. It has been used in traditional Chinese medicine for centuries for indigestion, blood circulation, and spleen and stomach health. Red yeast rice is used to colour a wide variety of food products, including pickled tofu, red rice vinegar, char siu, Peking Duck, and Chinese pastries that require red food colouring. It is also traditionally used in the production of several types of Chinese wine, Japanese sake (akaisake), and Korean rice wine. Red yeast rice also may lower amounts of CoQ10 in the body. SUGGESTED USE: As a dietary supplement, take one (1) vegetarian capsule, twice (2) daily with meals or as directed by your health care professional. CAUTION: Do not exceed recommended dose. Pregnant or nursing mothers, children under the age of 18 and individuals with a known medical condition should consult a physician before using this or any dietary supplement. *These statements have not been evaluated by the Food and Drug Administration.
