Most products generally talk about « red rice yeast » but in fact it is red yeast obtained from rice.
This yeast (Monascus purpureus) grows on rice; it contains a pronounced red pigment. Which means that it is the yeast that is red and not the rice.
In Asia red yeast rice is above all a food product and is used as a colouring agent or a flavour enhancer in different food preparations such as sauces, fish mousse, rice wine, red tofu, marinated vegetables, salted meats, etc.
Anecdote : Red yeast rice has been used in Chinese medicine since the Ming dynasty (1368-1644); it was called ‘long life rice’. The active substance in red yeast rice is monacolin K.
Monacolin K from red yeast rice helps maintain normal cholesterol levels.
625 mg of red yeast rice (Monascus purpureus) containing 10 mg monacolin K.
The best effect is achieved by taking 10 mg of monacolin K each day in the form of preparations containing fermented red yeast rice.
600 mg of red yeast rice*
25 mg of Q10H2 is a good complement to red yeast rice.
30 capsules + 30 capsules / 90 capsules + 90 capsules
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