Not so long ago, we studied patients with heart disease. According to the results of the data, it was found that re-infarction occurs in 45% lower in those who constantly use in looking for Chinese cuisine. It was established that the cause of this phenomenon is red yeast rice - the basis of most dishes. Moreover, the scientists found that the product also reduces by two thirds the mortality rate from cancer. 

Red yeast rice is produced by culturing on a polished rice fungus Monascus purpureus.It is this fungus and gives the rice is red. This variety of cereals consumed in China, Japan and other Far East countries. 

Ate you think the results of these studies are questionable, it has great wrong. In fact, they held for five years in 60 hospitals in China. Were surveyed five thousand patients from 18 to 70 years old, had a heart attack during the previous year. 

Red Rice Yeast And Cholesterol

All of them received an extract of red rice in the form of capsules or placebo. After that within five years of their health, status monitored researchers. On the medicinal properties of red yeast, rice has long been known. Not for nothing, that China produces nutritional supplements, with its extract. In 2002 in the journal Molecular and Cellular Biochemistry was first published work of Chinese scientists who have proven that this substance helps reduce blood cholesterol levels.

Red yeast rice lowers low-density lipoprotein (LDL) and does not cause muscle pain (myalgia), associated with statins - the number one drug in the treatment of elevated levels of LDL, - reported in the June 16 issue of Annals of Therapeutics (Annals of Internal Medicine), scientists from the Medical School at the University of Pennsylvania.

David Becker and his colleagues divided 62 patients with elevated LDL and intolerance to statins in the group who received three capsules containing 600 milligrams of red yeast rice or a placebo twice daily for 24 weeks. Participants in the 12-week period were additionally given a weekly educational training on cardiovascular diseases, nutrition, and exercise and relaxation techniques. The overall level of lipoprotein (HDL) and low (LDL) density, as well as other blood parameters were evaluated at baseline, after 12 weeks and conclude the study.

By the twelfth week of the level of low density lipoprotein (LDL) decreased by 43 milligrams per deciliter (mg / dl) in the group treated with red yeast rice, and 11 mg / dl in the placebo group. By the end of a 24-week treatment period, LDL cholesterol was 35 mg / dl lower than the measured first performance in the group treated with red yeast rice, and 15 mg / dl lower than in the placebo group. Total cholesterol was also lower at both time points in the groups treated with red yeast rice.