Monascus Purpureus | Santa Color

 

It’s a yeast or fungus use commercially to produce statins to lower blood cholesterol. It’s an essential fungus and is use in the form of red yeast rice. The purpose of using red yeast is to maintain the desirable cholesterol levels in people. The red yeast’s active ingredient is the same as in the prescription drug, known by the name of statins used to control high cholesterol.

Monascus purpureus red yeast rice

Monascus purpureus is a rice product that is fermented with red yeast. It contains various hereditary mevinic acids include lovastatin, which is a medicinal product use to lower cholesterol.

Still, it is more referr to by its name monacolin when it is found in red rice.

Monacolin is also responsible for lowering the activity of the extract RYR. China and its neighbor Asian countries also use this product as a portion of food & medicine.

Benefits of Using Monascus purpureus

• This product is used as a medicinal food that helps to improve blood circulation by decreasing the triglyceride levels  & cholesterol in the blood.
• This product became popular because of its natural statin properties. This dietary supplement also contains various amounts of natural monacolins resulting from different product strains used in fermentation. These are some more benefits below.

Some additional benefits :

1. Promote heart health

2. Best for inflammation

3. Improve blood sugar levels

4. Reduce risk ok Metabolic syndrome

5. Reduce cancer risk

Relationship With Monascus Red

Likewise, other natural pigments,  monascus spp cannot be use solo for various types of food products just because of the sensitivity of their physical parameters. So by a traditional method, pigment production engages where the fungus has grown on the steamed rice. 

• Red fermented rice production is a mixture of monascus purpureus & yeast.

• The Monascus spp. Crash the starch in rice to simple sugars, while yeast continues the breakdown process converting it to alcohol.
•  The fungus ferments in rice development of mycelium, unless a crimson pigment spread the grain ultimately. This provides the merchandise with a characteristic red colour.
•  The red-coloured rice was later converted to powder and used as a colouring agent.