Cholesterol and red rice yeast

Cholesterol and red rice yeast

Cholesterol is a necessary and indispensable fat in our body that is involved in many biochemical processes. When we talk about cholesterol, we must distinguish the good (HDL) bad cholesterol (LDL) and it is only an imbalance in favor of LDL is a problem (hypercholesterolemia). During a blood test, we will measure these various levels of cholesterol to detect a possible hypercholesterolemia that can have serious consequences for the heart and put the health of the person in danger.

When your doctor diagnoses a bad cholesterol level too high, according to the results obtained, he will advise you to take a specific treatment, but also to follow certain provisions on a daily basis such as adopting a healthy diet while doing physical exercise, remove tobacco and alcohol and, if possible, reduce the stress. I invite you to read this little cholesterol guide: http://pharmasimple.com/en/content/321-5-chips-cholesterol

Red rice yeast

The red rice yeast is the result of a natural fermentation of rice, from microscopic fungi of the genus Monascus Purpureus. It is this fermentation that gives it its red color and produces various metabolites and toxins. One of these metabolites is monacolin K, a natural statin that is an inhibitor of the enzyme HMG-Coa reductase that is involved in cholesterol synthesis. This molecule has been the subject of many studies and has demonstrated efficacy equivalent to statins with better tolerance. This effectiveness has even been approved by the EFSA (European Food Safety Authority).

Monacoline K is found in many food supplements including Artechol and Arterin, which are the best known and most documented to date.

The recommended dose is 12 mg monacolin K (corresponding to 3% standardized red rice yeast) to be taken by eating once or twice daily depending on the LDL level.

Leave a Reply

Your email address will not be published. Required fields are marked *