What kind of rice is red yeast rice? What is commonly called?

Red yeast rice was first invented in China, with a history of more than 1,000 years of production and application, and is a unique traditional product of rice fermentation in China and neighboring countries. Red yeast rice synonyms: red yeast rice; Red koji; Red rice; Formi.

It is made of indica, japonica rice, glutinous rice and other rice, fermented with Monascus mold, and is made of brown-red or purple-red rice grains.

1. Introduction to functional red yeast rice.

Red yeast rice is a unique traditional food in China, has a history of 1,000 years, as early as the Ming Dynasty pharmacist Li Shizhen in the "Compendium of Materia Medica", it is recorded that red yeast rice can be used as a traditional Chinese medicine, that red yeast rice is rich in nutrition, non-toxic and harmless, has the special effect of strengthening the spleen and eliminating appetite, invigorating blood and dissolving stasis. Historically, it has been regarded as a safe food supplement. It is also one of the natural pigments traditionally used in our country, mainly used to make red bean curd and red sausage.

At the end of the seventies of this century, Japanese scholar Professor Akira Endo and others isolated an effective substance that can reduce cholesterol in the human blood from red yeast rice, and named it Monacolin-K, which has provided a scientific basis for functional red yeast rice to regulate blood lipids.

Second, the functional role.

As we all know, cardiovascular and cerebrovascular diseases are the number one killer threatening the lives of middle-aged and elderly people, and suffering from hyperlipidemia and cholesterol is one of the main ones.

The accumulation of cholesterol in the human body is mainly through two major ways, exogenous, which refers to the diet, accounting for 1 4;Endogenous refers to self-synthesis accounting for 3 4, the largest proportion.

Metabolic pathways show that the body's own cholesterol synthesis needs to go through a series of metabolic processes, the key of which is that hydroxymethyllycoyl-CoA (HMG-CoA) produces mevalonate under the action of its reductase (HMG-CoA-R), and then further synthesizes cholesterol. The active ingredient in red yeast rice is a competitive inhibitor of HMG-Coa reductase, which blocks the pathway for synthesizing cholesterol and plays a role in preventing cardiovascular and cerebrovascular diseases.

Red yeast rice synonyms: red yeast rice; Red koji; Red rice; Formi. Properties: Brownish-red to purple-red rice grains. It is made of indica, japonica rice, glutinous rice and other rice, fermented with Monascus mold, and is made of brown-red or purple-red rice grains.

Natural antihypertensive and lipid-lowering food - red yeast rice.

Red yeast rice, also known as red yeast rice and red rice, is mainly made from indica, japonica rice, glutinous rice and other rice, fermented with monascus mold, and is made of brown-red or purple-red rice grains. Red yeast rice is a unique traditional food in China, which is sweet and warm, and enters the liver, spleen and large intestine meridians. As early as the Ming Dynasty, the efficacy of red yeast rice was recorded in the "Compendium of Materia Medica" written by pharmacist Li Shizhen:

It is nutritious, non-toxic and harmless, and has the ability to strengthen the spleen and eliminate appetite, activate blood and dissolve stasis. In the seventies of the last century, Professor Akira Endo of Japan discovered the substance Monacolin-K, or lovastatin, which can reduce serum cholesterol in the human body from the secondary metabolites of Monascus mold, which attracted the attention of the medical community to red yeast rice. In 1985, American scientists Goldstein and Brown further discovered the mechanism of Monacolin-K's inhibition of cholesterol synthesis, for which they won the Nobel Prize, and red yeast rice became famous.

The health benefits of red yeast rice are as follows:

1.Antihypertensive and lipid-lowering: Studies have shown that monacolin-K contained in red yeast rice can effectively inhibit the action of liver hydroxymethylglutaryl-coenzyme reductase, reduce human cholesterol synthesis, and reduce intracellular cholesterol storage; Strengthen the uptake and metabolism of LDL cholesterol and reduce the concentration of LDL cholesterol in the blood, thereby effectively preventing atherosclerosis; Inhibits the synthesis of fatty acids and triglycerides in the liver, promotes the excretion of lipids, thereby reducing the level of triglycerides in the blood; Raise the level of HDL cholesterol, which is beneficial to the human body, so as to prevent atherosclerosis, and even reverse atherosclerosis.

2.Hypoglycemia: Professor Endo Akira et al. have directly used the culture of Monascus as feed for animal experiments, in addition to determining that the feed containing monascus can effectively reduce the serum cholesterol of rabbits by more than 18% 25%, and found that all the test rabbits reduced blood sugar by 23% 33% within an hour after eating the feed, and the blood sugar level after 1 hour decreased by 19% 29% compared with the control group.

The results indicated that the hypoglycemic function of red yeast rice was significant.

3.Anti-cancer effect: Monascus orange pigment has a lively hydroxyl group, which is easy to work with amino groups, so it can not only ** amine but also is an excellent anti-cancer substance.

4.Liver-protecting effects: The natural antioxidants in red yeast rice, such as flavonols, have liver-protecting effects.

Red yeast rice is known as edible rice, and it can be used to soak water instead of tea, which can help dispel heat and prevent plague!

Red yeast rice is mainly fermented from the red yeast in white rice, which has a natural cholesterol-lowering effect, which can convert fat into bile acid and keep cholesterol in the body normal, so red yeast rice will not cause harm to the human body.

Red yeast rice is a kind of Chinese patent medicine, which is not harmful to Zhiyin's body, and red yeast rice has the effect of lowering blood pressure, blood sugar and blood lipids.

Red yeast rice contains monasculin, which can prevent substances from being converted into cholesterol, and can have a good effect on lowering blood pressure, blood sugar and blood lipids.

Red yeast rice has the effect of aiding digestion, strengthening the spleen and stomach, and has a certain effect on gastrointestinal stagnation, diarrhea and abdominal distension caused by weak spleen and stomach function.

Red yeast rice is a more commonly used Chinese herbal medicine, the effect is relatively mild, it has the functions of activating blood and removing blood stasis, strengthening the spleen and stomach, and aiding digestion.

Although red yeast rice is not harmful, it should be used under the treatment of syndrome differentiation and treatment in traditional Chinese medicine, and should not be taken blindly, especially for people who are breastfeeding, pregnant, and have active hepatitis.

Patients with insufficient spleen and yin may experience symptoms of loss of appetite, and eating red yeast rice at this time can easily harm their vitality.

Three taboos for eating red yeast rice.

There are generally no three taboos for the consumption of red yeast rice. However, people with insufficient spleen and yin should not consume red yeast rice, and red yeast rice should not be taken with lipid-lowering drugs. Monascus is a fungus of the Aspergillus family, and the mycelium of Monascus is parasitic on japonica rice.

The red yeast rice made of the rice has the effect of strengthening the spleen and eliminating appetite, invigorating blood and removing blood stasis, and is often used for dietary stagnation, abdominal distention, red diarrhea, and postpartum lochia.

bruises, bruises, etc.

1. People with insufficient spleen and yin should not eat: red yeast rice can play a role in the human digestive system, can strengthen the spleen and eliminate food, promote digestion and absorption, but it is also easy to consume the spleen. People with insufficient spleen and yin are already lacking in energy, and eating red yeast rice may overdigest and further deplete their spleen;

2. It should not be taken with lipid-lowering drugs: red yeast rice has the ability to reduce total cholesterol, reduce serum triglycerides, reduce atherosclerosis index, and increase high-density lipoprotein cholesterol.

comprehensive efficacy. Lipid-lowering drugs themselves also have the effect of lowering blood lipids, and dizziness may occur when the two are taken together.

Wait***; 3. Other contraindications: Red yeast rice can improve human blood circulation and have the effect of invigorating blood and removing blood stasis. For menstrual periods.

For women, pregnant women, people with bleeding tendencies and people who are bleeding, it is not advisable to consume red yeast rice, which is easy to aggravate the body's bleeding after eating.

Efficacy and function.

Lowers blood pressure and lipids, invigorates blood circulation and dispels blood stasis, strengthens the spleen and eliminates appetite.

Red yeast rice is formed by parasitic mycelium of the Aspergillus family Monascus monascus on japonica rice. Its colors are bright, just like Zhu Dan.

Red yeast rice has the effects of lowering blood pressure and lipids, invigorating blood circulation and removing blood stasis, strengthening the spleen and eliminating appetite.

1. Antihypertensive and lipid-lowering: Red yeast rice can reduce blood viscosity, improve vasodilation, restore the elasticity of blood vessels, reduce the peripheral resistance of blood vessels, and promote a steady drop in blood pressure. Moreover, red yeast rice also contains statins, which can lower lipids.

Therefore, red yeast rice has the effect of regulating blood leakage and pressure and reducing blood lipids.

2. Promote blood circulation and eliminate blood stasis: Red yeast rice can promote blood circulation and eliminate blood stasis, and is mainly used to treat postpartum lochia, stasis abdominal pain, and bruises.

3. Strengthen the spleen and eliminate food: Red yeast rice can strengthen the spleen and eliminate food, and mainly treat food stagnation, chest and diaphragm, indigestion or red diarrhea.

1. The composition is different.

The first is that their composition is different, due to the red yeast rice.

It is mainly a mixture formed by inoculating monascus bacteria on rice, which is compressed at high temperatures and presented as a powder. Red yeast rice, on the other hand, is a type of fungus that has been treated by dry heat, so the composition and production method of the two are different.

2. The role is different.

Red yeast rice is mainly used for food coloring and brewing, and it does not have much effect on health care functions, so it will not be used as a health care product. For red yeast rice, it mainly has some health care functions, so generally speaking, it is red yeast rice that will be eaten directly, while for red yeast rice, this is often not eaten directly.

There is a difference in the health care functions of red yeast rice and red yeast rice, so if you want to better control the role of the two, you must first understand the mechanism of action of the two, only in this way can you use these two products safely and reliably, and an important reason for the difference between them is that the efficacy of the two is relatively different, so it cannot be confused.

The same thing is the product of rice fermentation. Then Redmi is the brand of mobile phones.

Hello, according to your question description "What is Red Yeast Rice", I have found the following information for you: Red Yeast Rice is made by fermenting red yeast (monascus purpureus) placed in white rice. Its natural cholesterol-lowering effect is the Chinese name red yeast rice effect lowering blood sugar, blood pressure, blood lipids, source of the Compendium of Materia Medica, triglycerides.

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1.Fermented rice.

2.Red yeast rice is made by fermenting japonica rice, indica rice, and glutinous rice, and red yeast rice is fermented with monascus mold.

3.First, the rice impurities are removed, soaked in cold water for a day and repeatedly steamed, and fermented after adding monascus mold, and the fermentation time is about 20 days.

4.Proper contact with air, after fermentation, must be air-dried and sun-dried for a few hours.

5.Red yeast rice absorbs enough water, the body is a little bigger, and the appearance color of red yeast rice is brown-red or purple-red, a bit like the color of red adzuki beansRed rice diet: Ingredients:

Red dates, red beans, and red yeast rice (red rice) are in a ratio of 1:1, 50g of walnut kernels, and an appropriate amount of red sugar.

Prepare all the ingredients for red rice, red dates, red beans, walnuts, and red sugar.

Wash the prepared ingredients, let them dry, and bake them in the oven.

Then put it in graphite and grind it into powder.

Then rinse with boiling water and serve, or you can add milk, honey, sugar cubes, and even ginger slices.

Red yeast rice is a type of fermented rice. Red yeast rice is made from indica, japonica rice, glutinous rice and other rice, fermented with Monascus mold, and is made of brown-red or purple-red rice grains. How to make red yeast rice:

First of all, the impurities of the rice are removed, soaked in cold water for a day and repeatedly steamed, and fermented after adding monascus mold, and the fermentation time is about 20 days. During the fermentation period, it should be properly exposed to the air, and after fermentation, it should be air-dried and sun-dried for several hours.

Red yeast rice, also known as red yeast rice, red rice, fukoji, etc., is brownish-red to purple-red rice grains, which is made by the purple Monascus fungus of the Aspergillus family parasitic on japonica rice. Red yeast rice can be used as medicine or as edible, and has the dual value of medicine and food.

Preparation of red yeast riceIngredients: 1000 grams of glutinous rice, 100 grams of red rice, 10 grams of white rice, water.

Ratio of raw materials: glutinous rice: red rice: white rice: water = 100:10:1:150 Production process: 1. Choose high-quality glutinous rice or japonica rice as brewing raw materials.

2. Wash glutinous rice (japonica rice) with clean water to remove impurities.

3. Soak glutinous rice in cold water for about 10 hours, it is advisable to soak it thoroughly, and it can be crushed by hand.

4. After soaking the glutinous rice, take it out and rinse it with water, drain the water and put it in the steamer.

5. Steam glutinous rice in a steaming drawer, and the rice grains are required to be soft and flexible, not mushy and non-sticky. No white core. Uniformity.

6. According to the proportion of water, soak the red yeast rice in warm boiled water of about 35 degrees to make the red yeast rice slightly softer.

7. After the rice is steamed, pour it out and put it in a clean and ventilated room to cool to about 35 degrees.

8. Put the cooled glutinous rice into a suitable container.

9. Pour the soaked red yeast rice and the water of the soaked rice into the glutinous rice, and add the white koji at the same time and stir well.

10. Seal the container and keep the temperature at the best fermentation temperature of 30 to 35 degrees Celsius and wait for it to ferment.

Red yeast rice, also known as fermented rice, is fermented with red yeast rice enzyme and has a brownish-red or purple-red color, which is fermented from a variety of rice such as japonica rice, indica rice and glutinous rice.

The grains of red yeast rice are irregular, like broken rice, it is very brittle, it will crumble when you twist it lightly by hand, its section is pink, and it also has a hint of sourness, but the taste is very light.

Red yeast rice is a unique traditional food in China, which has a history of thousands of years. As early as the Ming Dynasty, it was recorded in the "Compendium of Materia Medica" written by the pharmacist Li Shizhen that red yeast rice could not only be used as a medicinal material, but also had rich starch and vegetable protein, and could also be used as food. Red yeast rice is also one of the natural pigments traditionally used in China, mainly used to make red bean curd and red sausage.