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The Truth About Red Yeast Rice

Red yeast rice is a brick-red powder food with medicinal properties and a long history. It is made by fermenting cooked white rice with a species of mold from the Monascus family, then drying the product and grinding it into a fine powder.
Red yeast rice has been a staple of Traditional Chinese Medicine and a food source for over a thousands years. In addition to the vibrant color and rich flavour, Monascus adds many beneficial molecules to the rice.

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Safety of Ankascin

Red Yeast Rices Long-term use of statins, or of red yeast rice containing monacolin K, produces toxic side effects on the liver, kidneys, and skeletal muscle. These side effects are worsened by interactions with drugs that increase the biological activity of statins (see Table 1)2. Toxicity is a major reason why patients discontinue statin therapy, which in the absence of a suitable replacement leaves these patients at a high risk of heart attacks or strokes. Ankascin red yeast rice is statin-free, and has no reported side effects. Evidence for this safety comes from clinical trials, in which patients receiving Ankascin

Mechanisms of Action

Ankascin works by normalizing cellular mechanisms that are disrupted in the previous clinical studies. High cholesterol, high blood pressure and high blood sugar are part of a group of related conditions called metabolic syndrome. This develops when the body loses the ability to properly manage its sources of energy, which are mostly fats and carbohydrates. Patients with this syndrome are at much higher risk for developing diabetes and cardiovascular disease. Many of the effects of metabolic syndrome are due to long-term inflammation and oxidative stress. However, both of which are reduced by monascin and ankaflavin. For instance, monascin reduces the

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