Red Yeast Rice

Red yeast rice is used for both culinary and medicinal purposes, most notably as a supplement for lowering cholesterol. It is made by fermenting white rice with the mold Monascus purpureus, which produces a compound called monacolin K.

Derived from rice fermented with Monascus purpureus yeast, red yeast rice is comprised of various chemicals, with monacolin K being a key component identical to a statin drug. Red yeast rice contains a total of ten different chemicals, collectively known as monacolins, and these substances play a role in influencing cholesterol levels. Notably, monacolin K, which mirrors the structure of the drug lovastatin, stands out as the most prevalent chemical in red yeast rice.

Medicinal uses
Lowering cholesterol: The monacolin K in red yeast rice inhibits HMG-CoA reductase, an enzyme involved in cholesterol synthesis. Studies have shown that it can effectively lower total cholesterol and “bad” LDL cholesterol levels.
Improving cardiovascular health: Because of its cholesterol-lowering effects, red yeast rice can contribute to improved heart health. It can also help improve blood circulation and reduce the risk of atherosclerosis (plaque buildup in arteries).
Other traditional uses: Traditional Chinese medicine has used red yeast rice for centuries to aid digestion, promote blood circulation, and treat various ailments. Research has also explored other potential properties, including anti-inflammatory, antioxidant, and anti-diabetic effects.

Culinary uses
Food coloring and flavoring: For centuries, red yeast rice has been used as a natural food coloring and flavoring agent in many Asian cuisines.
Fermented products: It is used to make red rice vinegar and various alcoholic beverages like Chinese huangjiu and Japanese akaisake.
Cooking ingredient: The lees (sediment) from the fermentation process, known as hóngzāo, can be used to flavor dishes, particularly in Fujianese cuisine.
Preservative: Red yeast rice is also used as a preservative for various fermented food products.