Red yeast rice

Red yeast rice (also: Rotschimmelreis, Chinese Xuezhikang, Zhibituo or Angkak ) is a traditional Chinese preparation of cooked, white rice, which is fermented by the mold Monascus purpureus. In fermentation, numerous substances, some of which cause intense eponymous red color form. Dried and ground it is known as red rice flour (Chinese Hong Qu ).

Originally served only red yeast rice as a food, red rice flour was used for dyeing of meat and meat dishes such as Peking duck, and it also should work conserving.

Not later than the 16th century found rice and rice flour as a remedy input in traditional Chinese medicine for the treatment of heart conditions ( Li Shizhen: Book of Healing Herbs ). According to Chinese studies since the 1990s, red rice flour should be effective in elevated blood lipid levels and high blood pressure and type 2 diabetes indirect positive effects. To be causing these effects mainly through the present in red fermented rice monacolins by inhibiting an enzyme in the liver that is necessary for the body's production of cholesterol.

According to the EU list of permitted health claims on foodstuffs, the following specification is allowed: " monacolin K from Rotschimmelreis contributes to the maintenance of normal blood cholesterol level at. " As " conditions for the use of the word " is mentioned the following: " The claim may be used only for food, whose consumption ensures a daily intake of 10 mg of monacolin K from Rotschimmelreis. Thus, the specification is allowed, consumers must be informed that the beneficial effect is obtained with a daily intake of 10 mg of monacolin K from Rotschimmelreiszubereitungen. "

Red yeast rice is not to be confused with red or rotschaligen rice varieties.