Red yeast rice is the product of yeast (Monascus purpureus) containing several compounds collectively known as monacolins, substances that have been shown by clinical studies to support healthy blood lipids.

Red yeast rice (RYR) has a rich history of traditional medicinal use in East Asia. Its first recorded use was documented during the Tang Dynasty (AD 618-907). It is produced by the fermentation of cooked rice kernels with a strain of Monascus purpureus yeast. In China and neighboring Asian countries, RYR is used as a food preservative, flavor enhancer, and coloring agent. It has long been utilized in traditional Chinese medicine for a wide range of ailments, including indigestion and blood circulation stasis. However, it is most well-known for its biological properties related to support of cardiovascular health.

Ingredients:

Red Yeast Rice (from traditional fermentation of Monascus Purpureus Went)