Nutrition cause

Red Yeast Rice

Red yeast rice (simplified Chinese: 红曲米; traditional Chinese: 紅麴米); pinyin: hóng qū mǐ; literally: "red yeast rice"), red rice koji (べにこうじ, lit. 'red koji') or akakoji (あかこぎ, also meaning 'red koji'), red fermented rice, red kojic rice, red koji rice, anka, or ang-kak, is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus.

Red yeast rice is what is referred to as a "koji" in Japanese, meaning 'grain or bean overgrown with a mold culture', a food preparation tradition going back to ca. 300 BC. In both the scientific and popular literature in English that draws principally on Japanese, red yeast rice is most often referred to as "red rice koji".

Protective Factor
0 effects
Measured in g

Related to Red Yeast Rice

Red Yeast Rice Health Benefits

OutcomesEffectEvidenceReferences

Aerobic Exercise Capacity Musculoskeletal outcome
Aerobic Exercis...
Musculoskeletal

Notable Increase

Evidence: Low

1 study

LDL Lymphatic outcome
LDL
Lymphatic

Strong Decrease

Evidence: High

2 studies

Depression Brain outcome

Notable Decrease

Evidence: Low

1 study

Inflammation Lymphatic outcome
Inflammation
Lymphatic

Strong Decrease

Evidence: Low

1 study

Mortality Musculoskeletal outcome
Mortality
Musculoskeletal

Strong Decrease

Evidence: High

2 studies

Oxidative stress Lymphatic outcome

Strong Decrease

Evidence: Low

1 study

Heart Attack (Myocardial infarction - ACS) Cardiovascular outcome
Heart Attack (M...
Cardiovascular

Strong Decrease

Evidence: High

1 study

Coronary Heart Disease (Ischaemic Heart Disease) Cardiovascular outcome
Coronary Heart ...
Cardiovascular

Strong Decrease

Evidence: Low

1 study

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