red yeast rice

Red yeast rice is Chinese traditional herbal medicine and food. It is fermented in
steamed rice with monascus purpureus sp. It has more than a thousand years of
using history in China.
In 70s last century, A Japanese scholar, professor Endo found out monacolin-k from
the metabolism of monascus sp. This compound can lowers the level of serum
cholesterol significantly. In 1985, American scientists Dr. Goldstein and Dr. Brown
discovered the mechanism of monacolin-k in inhibiting the synthesis of cholesterol
in human body. Due to this reason they won the Nobel Prize. And then, red yeast
rice is well known and popular in the world.
Functional red yeast rice (Latin name: Monascus purpureus, Other names: Hong Qu,
red rice, red yeast) is a substance by fermenting a type of red yeast called Monascus
purpureus over organic rice, used for the dietary nutritional supplement. This product
contain naturally-occurring substances called Monacolin-K, it is a kind of inhibitor for
HMG CoA-reductase, an enzyme in the cholesterol synthesized way. So functional
red rice yeast can reduce cholesterol and regulate the fat of blood.
Specification
Appearance: Red powder
Monacolin K: 1.0-30.0mg/g(HPLC)
Moisture : 8%max
Heavy metals
Lead(Pb):5ppm max
Arsenic (As):1ppm max
Mercury (Hg):1 ppm max
Total Aerobic Count: 1,000cfu/g Max.
Yeast & Mold: 100cfu/g Max
E. coli: Negative
Salmonella: Negative
Package: 25 kg/drum