Hermetica Superfood Encyclopedia
Legacy index-continuity record: the score and narrative are provisional and must not be represented as validated or human-approved.
Review flags: AWAITING_SEMANTIC_VALIDATION
Red yeast rice is a fermented rice product containing monacolin K, which inhibits HMG-CoA reductase to reduce cholesterol synthesis. This traditional Chinese supplement can lower LDL cholesterol by 15-25% and support cardiovascular health.
Reported Benefits (Provisional)
Origin & History
Red Yeast Rice is produced by fermenting rice with the yeast Monascus purpureus. It has been used in traditional Chinese medicine for centuries.
Research Narrative (Provisional)
Research, including randomized controlled trials, has shown that Red Yeast Rice can effectively lower LDL cholesterol levels. However, quality and potency can vary between products.
Preparation & Dosage
Dosage guidance is withheld because the publication gate has not recorded adequate support for this profile.
Nutritional Profile
Red Yeast Rice (Monascus purpureus) is a fermented rice product with a complex bioactive profile. Primary bioactive compounds include monacolins (total monacolin content typically 0.1–0.58% by weight), with Monacolin K (lovastatin acid form) being the most pharmacologically significant at approximately 0.1–0.2% per gram of dry weight. Other monacolins (A, B, C, D, J, L, X) are present in smaller trace amounts. Macronutrient composition per 100g of dried red yeast rice: carbohydrates 68–75g (primarily starch), protein 14–18g (including essential amino acids such as lysine, leucine, and valine), fat 1.5–5g (including unsaturated fatty acids, notably oleic and linoleic acid). Fiber content ranges from 1.5–3g per 100g. Key micronutrients include iron (approximately 3–5mg/100g), zinc (1.5–3mg/100g), magnesium (80–120mg/100g), and B-vitamins including niacin (B3, ~4–6mg/100g), riboflavin (B2, ~0.3–0.5mg/100g), and thiamine (B1, ~0.2–0.4mg/100g). Secondary bioactive compounds include sterols (beta-sitosterol, campesterol at ~200–400mg/100g), isoflavones, and pigments (monascin, ankaflavin, rubropunctatin) with antioxidant properties. Citrinin, a nephrotoxic mycotoxin, may be present as a contaminant (regulated to <2mg/kg in EU standards). Bioavailability note: Monacolin K absorption is enhanced when taken with food containing fat; first-pass hepatic metabolism significantly reduces systemic bioavailability to approximately 5% for the acid form.
Reported Mechanism (Provisional)
Red yeast rice contains monacolin K, which competitively inhibits HMG-CoA reductase, the rate-limiting enzyme in cholesterol biosynthesis. This inhibition occurs in hepatocytes, reducing endogenous cholesterol production and upregulating LDL receptors. Additional bioactive compounds including sterols, isoflavones, and monounsaturated fatty acids may contribute to cardiovascular benefits through anti-inflammatory pathways.
Clinical Narrative (Provisional)
Multiple randomized controlled trials involving over 9,000 participants demonstrate red yeast rice's cholesterol-lowering effects. The China Coronary Secondary Prevention Study showed 45% reduction in cardiac events over 4.5 years with 1200mg daily. Meta-analyses report LDL cholesterol reductions of 15-25% and total cholesterol decreases of 13-26%. However, monacolin K content varies significantly between products, affecting clinical efficacy.
Also Known As
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