Home > Encyclopedia of Alternative Medicine > Red Yeast Rice Extract

Description

Native to China, red yeast rice extract is the byproduct of Monascus purpureus Went (red yeast) fermenting on rice. Part of the Monascaceae family, Monascus purpureus is identified by its ascospores. The color of the mycelium is initially white, but soon changes to pink and then yellow-orange due to an increase in acidity and the development of hyphae. They explain that as the culture ages, it is characterized by a dark crimson color at the substratum.

General use

Documented as early as 800 A.D., Chinese red yeast rice was used in the preserving, flavoring, and coloring of food and wine. However, in addition to red yeast rice's culinary properties, it was soon discovered that red yeast rice possessed medicinal properties as well. The ancient Chinese pharmacopoeia, Ben Cao Gang Mu-Dan Shi Bu Yi, published during the Ming Dynasty (1368–1644), recorded a detailed description of red...