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|Product Name:||Monascus Red||Sample:||Freely Offered|
|Part Of Plant Used:||Seed Peel||Place Of Origin:||China|
|Test Method:||HPLC UV||Packing:||Can/plastic Bag /drum|
|Character:||Reddish Brown Powder||Extraction Method:||Solvent Extraction|
Monacolin K Red Yeast Rice Extract reddish-brown fine powder Monascus Purpureus
|Product Name||Red yeast rice Extract|
|Appearance||Brownish Yellow powder|
|Shelf life||2 Years|
|Test Method||HPLC UV
Red yeast rice is rice that has been fermented by the red yeast, monascus purpureus. Red yeast rice has been used by the Chinese for many centuries as a food preservative, food colorant (Red yeast rice is responsible for the red color of Peking duck), spice, and ingredient in rice wine. Red yeast rice continues to be a dietary staple in China, Japan, and Asian communities in the United States, with an estimated average consumption of 14 to 55 grams of red yeast rice per day per person.
Red yeast rice also has been used in China for over 1,000 years for medicinal purposes. Red yeast rice was described in an ancient Chinese list of drugs as useful for improving blood circulation and for alleviating indigestion and diarrhea. There is also growing interest in evaluating red yeast rice for use as a natural food dye andor preservative.
1. Red yeast rice has the function of improving blood circulation and for alleviating indigestion and diarrhea.
2. Red yeast rice has been used traditionally for bruised muscles, hangovers, indigestion, and colic in infants.
3. Red yeast rice has been discovered that red yeast rice contains substances that are similar to prescription medications that lower cholesterol.
4. Red yeast rice has been used in China for centuries as both a food and as a medicinal substance. Fermenting a type of yeast called Monascus purpureus over red rice makes it.
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