Red rice beats cholesterol

Red rice fermented with Monascus purpureus, a microscopic yeast, is an ancient Chinese remedy, already present in the ancient Chinese Pharmacopoeia “Bible”, the “Ben Cao Gan Mu”, as an excellent treatment for the wellbeing of the digestive and cardiovascular systems. It was recently discovered that this plant complex may have an effect on endogenous cholesterol (i.e. the cholesterol the body makes itself), lowering it in a natural way. Research has confirmed that the main factor in play is Monacolin K, a functional substance of Monascus and similar in structure to a statin. Monacolin K has been shown to reduce the activity of HMG-CoA reductase, an enzyme that plays a crucial role in the synthesis of cholesterol itself.


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