Traditional Red Yeast Rice, also known by it's Chinese name Xuezhikang, has been used for centuries in Asia as a healthy food condiment. It's beneficial nutritional properties are mentioned in the ancient Chinese pharmacopoeia, BenCaoGangMuDanShiBuYi, published during the Ming Dynasty (1368-1644).
Traditionally, Red Yeast Rice is prepared by fermentation of a strain of yeast, Monascus purpureus, on rice. The resulting yeast product is crimson, which gives the rice its red color. The deep rusty-red color of the red yeast rice has been used as a condiment in China to flavor bland foods, to preserve meats and to color foods such as fish and cheeses. This nutritional supplement contains naturally-occurring beneficial unsaturated fatty acids including mono- and polyunsaturated fatty acids, as well as amino acids, phytosterols and other phytonutrients.
- Concentrated extracted
- Vegetarian
- 600 mg per capsule
