Red Yeast Rice extract monacolin-k

Yeast rice P.E, also known as Red yeast, is a fermented product refined from high quality non-transgenic rice with no pollution as the main raw material using modern biological fermentation engineering technology.

1. Red yeast rice is a traditional Chinese medicine and food. It is made from the cultivation and fermentation of monascus in rice, and has been safe to eat in China for thousands of years. In 1979, Japanese scholars found the substance "monacolin-k" which can reduce human serum cholesterol from the secondary metabolites of Monascus, causing the medical community to pay attention to red yeast rice. In 1980, the American ALBERTS found Mevinolin, now known as lovastatin, with the same function as the former, from the culture liquid of monasgillus. In 1985, scientists Goldstein and Brown further found the mechanism of monacolin-k's inhibition of cholesterol synthesis, and successively discovered monacolin-L, X, M and other classes, and won the Nobel Prize for this.
2. Monascus generally refers to red or purplish red rice koji made from rice as raw material and inoculated with monascus by solid fermentation. In addition to being used in coloring, wine making, vinegar and soy sauce, red yeast can also produce various enzyme preparations
3. Red yeast can be divided into three kinds according to its function, one is red yeast for coloring, mainly used in meat products, one is red code for fermentation and wine, and the third is used for health care or medicine. The above three kinds, the appearance is the same, but the monascus species used is not the same, the fermentation process is not the same, and the functional red yeast because it contains MONACOLIN-K, so it is called functional red yeast.