Hong Qu (Red Yeast Rice)
Reddish purple fermented rice, which acquires its colour from being cultivated with a natural yeast, Monascus Purpureus. The use of red yeast rice in China was first documented in the Tang Dynasty (800 A.D.) Detailed description of its making is found in Ben Cao Gang Mu, the ancient Chinese herbal pharmacopoeia, published during the Ming Dynasty (1368-1644). Cholesterol lowering activity of red yeast rice can be accounted for, in part, by the presence of Monacolin. Monacolin can inhibit a key enzyme that participate in the synthesis of cholesterol.
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