Red Yeast Rice + Q10 120 capsules - Monascus purpureus + ubiquinone (co-enzyme Q10) | Jarrow Formulas

Jarrow Formulas Red Yeast Rice +Q10 - Rice that has been fermented by the yeast Monascus purpureusis has been used in Asia for centuries as a food preservative, food colorant and flavoring as well as in traditional herbal formulas.
Red yeast rice (Monascus purpureus) contains monacolins, which are naturally occurring substances known to interact with enzymes in the body that affect blood lipid and inflammation health.
It is part of the diet in China, Japan, and Asian communities in the United States.
Jarrow Formulas uses Red Yeast Rice that is free of the undesirable fermentation byproduct citrinin.
Red Yeast Rice naturally contains traces of lovastatin.
Coenzyme Q10 complements Red Yeast Rice in supporting healthy cardiovascular function.

What is Red Yeast Rice?
Red yeast (Monascus purpureus) that grows on rice yields a fermented product known as red yeast rice (RYR). RYR has a long history of use in Asia as a food, a flavoring/coloring agent, and a preservative. In Chinese medicine, RYR is also believed to support “blood circulation.” Much is often made of a class of active compounds in RYR called monacolins. By current count, there are more than ten different monacolins found in RYR, and they all appear to have slightly different effects.

But one should keep in mind that RYR is not a drug and is neither just one monacolin, nor a collection of monacolins. Rather, RYR is a complex food substance that also contains many bioactive components like sterols, isoflavones, and monounsaturated fatty acids. Other specific compounds found in RYR, such as monascin and ankaflavin, have recently been found to promote inflammatory health and even support beneficial HDL levels. Clearly, the benefits of RYR to cardiovascular health are more subtle than is often described.

Those interested in RYR should also be mindful that any product they take is monitored for citrinin content. Citrinin is a mycotoxin that targets the kidneys and is produced by numerous Penicillium and Aspergillus species. It can appear in RYR not grown under carefully controlled conditions.