Monascus was first invented in China, with a history of production and application of 1000 years. It is a traditional rice fermented product unique to China and neighboring countries.
2 Monascus rice with different names; Red songs; Redmi, for me,
The nature of monascus rice is brownish red to purplish red.
Monascus rice comes from indica rice, japonica rice, glutinous rice and so on. It is brown-red or purplish-red rice fermented by monascus.
5 Introduction of Functional Monascus Rice Monascus rice is a unique traditional food in China and has a history of thousands of years. As early as the Compendium of Materia Medica written by Li Shizhen, a pharmacist in the Ming Dynasty, it was recorded that monascus could be used as medicine, and it was considered that monascus rice was nutritious, non-toxic and harmless, and had the special effects of invigorating the spleen, promoting digestion, promoting blood circulation and removing blood stasis. It has always been considered as a highly safe complementary food. It is also one of the traditional natural pigments used in China, which is mainly used to make red fermented bean curd and sausage.
In the late 1970s, Japanese scholar Professor Endo Akira and others isolated an effective substance from Monascus, named Monacolink, which provided a scientific basis for functional Monascus to regulate blood lipid.
As we all know, cardiovascular and cerebrovascular diseases are the first killer threatening the lives of middle-aged and elderly people, and hyperlipidemia and hypercholesterolemia are one of the main causes.
There are two main ways for human body to accumulate cholesterol: exogenous, that is, from diet, accounting for1/4; Endogenous refers to self-synthesis, accounting for 3/4, the largest proportion.