Red yeast

: It is a grain product that Monascus
: purpureus (patent 0553377) which is high class fungus of hemiascomycetes is purely solid-fermented to rice.

It is a grain product that Monascus purpureus (patent 0553377) which is high class fungus of hemiascomycetes is purely solid-fermented to rice. It is used as a raw material and herbal medicine of health functional food as well as food ingredients.
Red Yeast (紅麴) was adopted as an imperial food and used as an herbal medicine to improve blood circulation by the Chinese emperor “Yubang” of the Chinese Han dynasty 2,200 years ago, when there was no microscope. Li Shizhen, the writer of the Compendium of Materia Medica during the Ming dynasty, wrote “It helps digestion, revitalize blood, strengthen the spleen, control the stomach, and revitalize the blood of women“ on this book.
In Korea, it was introduced to Joseon Dynasty by the Chinese envoy and used as a material for postpartum bleeding in oriental medicine.
Heo Jun’s “Donguibogam“ states, “Red yeast is a medicine yeast that helps blood circulation and digestion and stops dysentery.”

Efficacy & Active Ingredients

Monacolin K, a fermentative metabolite of Kuk-Kyun, inhibits the synthesis of cholesterol in the body and stimulates immune cells to increase its anti-competitiveness.

Monacolin – K
Stimulate the circulation of the blood

Monacolin – K, Mevinolin, GABA
Develop villus in small intestine

Monascorubrin
Lower blood
pressure

Monacolin – K, Rubropunctatin
Lower blood
pressure

Dimerumic acid, Flavonoids
Develop villus in fish’s small intestine

Monacolin analogs
Antioxidant activity , Prevent disease

Amylase
Starch degrading
enzymes

Protease
Protein degrading enzymes

Fermentation Process

Tank culture

Monascus liquid

Microscope image

1st day of fermentation

3rd day of fermentation

7th day of fermentation

Products utilizing Monascus purpureus