Red Yeast Rice, 600 mg

The first recorded use of red yeast rice appears in China during the Tang Dynasty, when the nutrient was taken to help maintain proper circulation, improve digestion, increase energy in the body, and support spleen and stomach health.

Statins are the most commonly prescribed drugs to lower cholesterol. In a recent Mayo Clinic study, participants received either 40 milligrams (mg) of Zocor (simvastatin) daily or a lifestyle medication regime that included diet and exercise counseling, fish oil and red yeast rice. LDL cholesterol fell in both groups, but even more in the red yeast rice group (42.4% decrease) vs. 39.6% in the group that received statins.¹

Supplementation with red yeast rice can also help maintain proper digestive function and support cardiac health.^2,3

Red yeast rice is produced by fermenting the yeast strain Monascus purpureas on rice. In some Asian countries, this rice is eaten as a dietary staple or used as a food coloring, as well as in herbal medicines. The fermented yeast contains monacolins, which are natural compounds involved in lipid synthesis.

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