BioActive Red Yeast Rice
New formulation with 2.5mg Monacolin K
- Standardized content of active Monacolin K
- Suited for vegetarians and vegans
- Dosage: 1 tablet daily
- Manufactured to comply with strict pharmaceutical requirements
| 1 tablet contains | % NRV* | |||
|---|---|---|---|---|
| Red yeast rice powder (fermented) | 83,3 mg | ** | ||
| Monacolin K | 2,5 mg | ** |
* NRV: Nutrient Reference Value.
** NRV not established.
Product Facts
Directions:
Take 1 tablet daily or as recommended by a physician.
Do not exceed recommended amount.
To be taken with food.
Should not be consumed by pregnant or lactating women, children below 18 years, adults above 70 years old and if you are taking cholesterol-lowering medication or other products containing red yeast rice.
Seek professional advice on consumption if you experience any health problems.
Ingredients:
Bulking agent: Microcrystalline cellulose
Anti-caking agent: Dicalcium phosphate
Monascus purpureus fermented rice
(Red Yeast Rice powder)
containing 3% Monacolin K.
Glazing agent: Hydroxypropyl methyl cellulose
Glazing agent: Magnesium salts of fatty acids
Firming Agent: Silicon dioxide
Colour: Iron oxide
Storage:
Room temperature and out of direct sunlight. Keep out of reach of children.
What is BioActive Red Yeast Rice?
BioActive Red Yeast Rice contain tablets with 83.3 mg of standardized red yeast rice powder in each.
BioActive Red Yeast Rice is controlled for environmental toxins such as citrinin, aflatoxin, dioxins, and heavy metals.
Red yeast rice powder is well tolerated
Studies show that red yeast rice products are generally well tolerated. However, the monacolin K content in different products may vary considerably, and some products contain very little monacolin K or none at all. Therefore, it is important to choose a product with a standardized content of monacolin K.
What is red yeast rice?
Red yeast rice is fermented with red yeast (Monascus purpureus), which is what gives the rice its characteristic purple color. Red yeast rice contains a variety of different compounds called monacolins, each of which is identified by its own letter.
In Asian countries, red yeast rice is a common kitchen staple that is used for flavoring and food preservation. In China, red yeast rice dates back several thousand years in history.