Red Yeast Rice


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SKU: 2314 Category:


Support Healthy Cholesterol Naturally

Red Yeast Rice (sometimes called Red Rice Yeast) (Monascus purpureus) contains a family of compounds that inhibit the enzyme HMG-CoA reductase which is responsible for cholesterol production in the body. Unlike isolated “statin” drugs, Red Rice Yeast contains a mixture of related but different statins that act synergistically. As a result, lower (and presumably safer) doses of any one statin are taken. Red Rice Yeast has been shown to lower total cholesterol and triglycerides while raising HDL levels.

Suggested dose: 2 caps, 2 times daily with meals.

Each (one) capsule contains:

Red Yeast Rice Extract (Monascus purpureus) 600 mg
(Standardized to contain 0.4% [2.4mg] mevinolin)

Product # 2314 Red Yeast Rice (120 Capsules) $24.00

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2.) Huang CF, Li TC, Lin CC, Liu CS, Shih HC, Lai MM. Efficacy of Monascus purpureus Went rice on lowering lipid ratios in hypercholesterolemic patients. Eur J Cardiovasc Prev Rehabil. 2007 Jun;14(3):438-40.
3.) Wang TH, Lin TF. Monascus rice products. Adv Food Nutr Res. 2007;53:123-59.
4.) Journoud M, Jones PJ. Red yeast rice: a new hypolipidemic drug. Life Sci. 2004 Apr 16;74(22):2675-83.
5.) Heber D, Lembertas A, Lu QY, Bowerman S, Go VL. An analysis of nine proprietary Chinese red yeast rice dietary supplements: implications of variability in chemical profile and contents. J Altern Complement Med. 2001 Apr;7(2):133-9.
6.) Patrick L, Uzick M. Cardiovascular disease: C-reactive protein and the inflammatory disease paradigm: HMG-CoA reductase inhibitors, alpha-tocopherol, red yeast rice, and olive oil polyphenols. A review of the literature. Altern Med Rev. 2001 Jun;6(3):248-71.
7.) Ma J, Li Y, Ye Q, Li J, Hua Y, Ju D, Zhang D, Cooper R, Chang M. Constituents of red yeast rice, a traditional Chinese food and medicine. J Agric Food Chem. 2000 Nov;48(11):5220-5.
8.) Heber D, Yip I, Ashley JM, Elashoff DA, Elashoff RM, Go VL. Cholesterol-lowering effects of a proprietary Chinese red-yeast-rice dietary supplement. Am J Clin Nutr. 1999 Feb;69(2):231-6.



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