Ingredient Library

Red Rice Yeast

Discover why red rice yeast has been used for centuries and why it has become one of the most recognised natural ingredients for supporting healthy cholesterol levels and heart health.

Red rice yeast, also known as red yeast rice, is produced by fermenting white rice with the naturally occurring yeast Monascus purpureus. This traditional fermentation process has been used in Asia for more than 1,000 years and creates the ingredient's distinctive deep red colour.

During fermentation, red rice yeast develops a unique blend of naturally occurring compounds, including monacolins, sterols, isoflavones and antioxidant pigments. Today, it is one of the best-known ingredients used in nutritional formulations designed to support healthy cholesterol levels and cardiovascular wellbeing.

A Traditional Fermented Ingredient

Red rice yeast has been produced for centuries by fermenting rice with the yeast Monascus purpureus. This natural process changes both the colour and nutritional composition of the rice, creating an ingredient that has long been valued in traditional nutrition.

Naturally Rich in Beneficial Compounds

Red rice yeast naturally contains monacolins, plant sterols, isoflavones and antioxidant pigments produced during fermentation. Together, these naturally occurring compounds contribute to its distinctive nutritional profile.

Supporting Heart Health

Red rice yeast has become one of the most widely recognised ingredients in nutritional formulations designed to support healthy cholesterol levels and cardiovascular health. It is often combined with complementary plant-based ingredients to provide comprehensive heart health support.

Heart Health

Supports normal cardiovascular health and circulation.

Antioxidant Protection

Helps protect cells from oxidative stress caused by free radicals.

Healthy Circulation

Supports healthy blood flow and vascular function.

Healthy Inflammatory Response

Supports the body's normal inflammatory response.

How is red rice yeast made?

Red rice yeast is produced by fermenting white rice with the naturally occurring yeast Monascus purpureus. During fermentation, the rice develops its distinctive deep red colour and unique nutritional profile.

Is red rice yeast the same as red rice?

No. Red rice is a naturally red variety of rice, whereas red rice yeast is produced by fermenting white rice with a specific yeast. They are different ingredients with different nutritional characteristics.

What are monacolins?

Monacolins are naturally occurring compounds produced during the fermentation of red rice yeast. They are one of the key groups of compounds that make red rice yeast unique.

Why is red rice yeast commonly used in heart health supplements?

Red rice yeast has a long history of use in nutritional formulations designed to support healthy cholesterol levels and cardiovascular wellbeing, making it one of the most recognised ingredients for heart health.

How long has red rice yeast been used?

Red rice yeast has been used in Asia for more than 1,000 years as both a traditional food ingredient and as part of traditional nutritional practices.