Red Yeast Rice

Red Yeast Rice Description

Characteristics: Light brown-yellow powder
 
Specification: Lovastatin  0.4%，0.5%，0.8%，1.0%Acid Form : Lactone Form = 2:1
Functions:
Promotes healthycholesterol levels
Supported by clinical research
100% natural
Natural complement to diet
These benefits were established in clinical studies for subjects with total serum cholesterol less than 230 mg/dl. And triglyceride levels less than 200 mg/dl.
The benefits of Red Yeast Rice are attributed to the presence of HMG-CoA reductase inhibitors, enzymes in the liver that control the amount of cholesterol produced in the liver. It has been hypothesized that relatively high concentrations of unsaturated fatty acids and other natural compounds found in Red Yeast Rice may work in concert with HMG-CoA reductase inhibitors to provide additional health benefit.

Strongpoint of Acid Form:
Lactone Form of Monacolin-k is a pro-drug(Molecular structure,fig1.). It has no activity and need to be hydrolyzed by carboxyesterases, then converts to active Acid Form (Molecular structure,fig2.), and then it can exerts its lipid-reducing effect in body.

But, all these esterases showed evidence of inter-individual variability. Even in some individuals, the activities of these esterases were completely missing. In this way, the blood-lipid lowering effect of Lactone Form monacolin-k must be different in the different individuals. If the level of your esterases is higher, Lactone Form Monacolin-k will be effective for you; if the level of your esterases is lower or missing; Lactone Form Monacolin-k will be not effective for you and, the drug will be harmful to your liver and kidney.

By now, in my  red yeast rice, the ratio of Acid Form red yeast rice in total inhibitors accounts for 60%.Product Identification
In the natural form of solid red yeast rice fermentation Monacolin kind compounds include acid form and lactone form. Among them only acid form is Monacolin active form lowering lipid medicament.
This shows in red yeast rice the exist of open-ring or close-ring Monacolin and the proportion of open-ring and close-ring Monacolin are the simple ways to judge that Monacolin  red yeast rice is added artificially or formed through natural fermentation. Through HPLC detecting, this way can be realized. The result is obviously shown from the character absorption apexes in the HPLC charts.

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