Tag: Monascus purpureus

Red yeast rice is the product of fermenting white rice with the filamentous fungus *Monascus purpureus*, not a traditional yeast like the one used for baking. This crucial distinction often surprises people who assume the name refers to standard baker's yeast.

For centuries, red yeast rice, a form of fermented rice, has been used in Traditional Chinese Medicine for its circulatory properties. This has led to modern curiosity regarding the question: is fermented rice good for the heart, and how does it compare to other fermented rice preparations?

Red yeast rice, known as 'hongqu' in China, has a history spanning over a thousand years, used both as a food colorant and a traditional medicine. It is produced by fermenting steamed rice with a specific type of yeast, and its complex chemical makeup is at the heart of its widespread, yet controversial, modern use.

For over a thousand years, red yeast rice, or angkak, has been used in Chinese cuisine as a natural food coloring and preservative. Produced by fermenting a specific mold, Monascus purpureus, on rice, it imparts a deep red color and subtle flavor to many products. Understanding what foods contain red yeast rice helps distinguish its traditional use from its modern application as a health supplement.

According to ancient texts, red yeast rice (RYR) has been used in Traditional Chinese Medicine for over a thousand years. Today, while still used in traditional cuisine, the compound is most commonly found in dietary supplements prized for their potential cholesterol-lowering properties.

Used for centuries in traditional Asian cuisine and medicine, red yeast rice is not found growing naturally but is created through a controlled fermentation process. Specifically, this product results from cultivating the mold species *Monascus purpureus* on rice, which gives it its characteristic reddish-purple color. Today, it is found in both food products and dietary supplements across the globe.

According to a 2022 network meta-analysis, certain nutraceuticals like red yeast rice are considered effective for modest reductions in low-density lipoprotein (LDL) and total cholesterol. Red yeast rice is a food product created by fermenting rice with the yeast species *Monascus purpureus*, containing naturally occurring monacolins that have shown cholesterol-lowering properties. This makes it a primary subject for anyone asking: what yeast lowers cholesterol?

With a history of use in China dating back over 2,000 years, red yeast rice is a fermented product of rice that is widely used for both culinary and medicinal purposes. This versatile ingredient, created by cultivating the yeast *Monascus purpureus* on rice, can be found in a surprising variety of items on the market today.

Over thousands of years, different cultures have harnessed microbial fermentation to transform simple grains like rice into complex foods and beverages. This process has led to the creation of red yeast rice, a fermented rice product that has been used in Asian cuisines and traditional medicines for centuries.

According to the National Institutes of Health, some red yeast rice products sold as dietary supplements contain a toxic contaminant called citrinin. This mycotoxin is a serious concern for consumers, as it can cause significant health problems, especially kidney damage. Understanding the origin and risks of citrinin in red yeast rice is crucial for making informed choices about supplements.