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 A Factor
Measured in g

There are 6 benefits of Red Yeast Rice, including:

Heart Attack (Myocardial infarction - ACS) Cardiovascular outcome
Decreased risk of Heart Attack (Myocard...
Cardiovascular system

1 study

Coronary Heart Disease (Ischaemic Heart Disease) Cardiovascular outcome
Decreased risk of Coronary Heart Diseas...
Cardiovascular system

1 study

Oxidative stress Lymphatic outcome
Decreased risk of Oxidative stress
Lymphatic system

1 study

Inflammation Lymphatic outcome
Minor decreased risk of Inflammation
Lymphatic system

1 study

Depression Brain outcome
Minor decreased risk of Depression
Brain system

1 study

Aerobic Exercise Capacity Musculoskeletal outcome
Minor increase risk of Aerobic Exercise Capa...
Musculoskeletal system

1 study

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