Benefit of Red Yeast Rice

Red Yeast Rice

Rice Red China or red yeast rice is a natural preservative and food coloring and healthful. Also regarded as a cure various diseases. Based on research, products processed from this rice can lower cholesterol excess.

Word more often heard along Angkak outbreak of dengue hemorrhagic fever (DHF). DHF cases appear regularly every year, especially in the rainy season. Some citizens believe that red yeast rice can be used as a platelet booster drug.

So far there is not sufficient scientific evidence to support it. However, if the empirical evidence on the community has shown that, certainly does not hurt to try. In the following discussion of red yeast rice paper only associated with its role as colorants, preservatives, as well as lowering blood cholesterol.

Red yeast rice is fermented products with a substrate of rice that produces a red color due to the activity mold Monascus purpureus. Red yeast rice has long been traditionally used as spices, dyes and drugs, including drug fever is. Red yeast rice is a product of rice (white) are fermented until the color becomes dark red. Because the color red, red yeast rice is often called a brown rice, so it becomes ambiguous as the equivalent of brown rice brown rice in English. In fact between different Angkak and brown rice. Some other names / red yeast rice is another name for khiuk Fung, beni-koju, CholestinTM, Hong qu, Hung-chu, Monascus, Red koji, Red Leaven, Red Rice, Red Yeast Rice, Xue Zhi Kang (after diextract in alcohol), Zhi Tai (in powder form).

These red yeast rice is fermented products originating from China. Making the first conducted by the ruling Ming Dynasty in the 14th century until the 17th century. In the traditional text of The Ancient Chinese Pharmacopoeia mentioned that red yeast rice is used as a remedy for digestion and blood circulation. Angkak a daily consumption of Chinese society, especially as a preservative and flavoring food. Taiwan residents choose to drink in the form of rice wine. Angkak actually has no sense. Chinese red yeast rice that has a habit of mixing the comfortable stomach after eating and cooking more interesting red.

Angkak can also be made from materials other carbon sources such as gadung, potatoes, ganyong, suweg, sweet potatoes, and tapioca but the intensity of color produced is not as good on rice. Angkak name probably derived from the type of mold ("mold") is used as the source of fermentation, namely Monascus. However, red yeast rice is made with other types of fungi such as Monascus and Monascus purpurea pilasus as the culprit. Red yeast rice also has several properties that are needed by the body, including the increasing number of platelets in patients with dengue fever, lowers blood pressure, as a natural food coloring but it also can be used as plant food flavor.


Ordinary people called Chinese red yeast rice as brown rice because the product is colored red, made from rice, and in the history of Chinese origin. In some countries, red yeast rice is known as different, as beni-koji, hong qu, hung-chu, Monascus, red koji, red leaven, red yeast rice, xue zhi kang, and tai zhi. In China, the term tai zhi means Angkak in dry powder form, while xue zhi kang means Angkak been extracted with alcohol.

Preparation of red yeast rice in China was first performed during the reign of the Ming dynasty in power at the XIV-XVII centuries. In China, red yeast rice is used since centuries ago, either for food or medicine. Angkak created through the fermentation of rice with the mold Monascus purpureus.

Several species of fungi have been used to produce red yeast rice, among them Monascus purpureus, M. pilosus, and M. Anka. One species of Monascus is Monascus purpureus which form colonies that spread and red or purple. Monascus is a mold that use the various components of food from simple to complex. These fungi also produce enzymes such as α-amylase, ß-amylase, glucoamylase, lipase, protease, glucosidase, and ribonuclease. Therefore, this fungus can grow on materials that contain starch, protein or lipid.

Growth temperature for Monascus in the range of 25 º C - 32 º C so that the mold is included in the mesophilic fungi. While the appropriate pH for growth is around 6.5 (Hesseltine, 1965). Monascus is aerobic, requiring oxygen yaitui in its growth because the fungus grows well on the surface of the rice.

Monascus fungi are grouped in a bersepta the septa that divide the hyphae in these rooms, where every room has one or more nuclei. Monascus is included in the class Ascomycetes so that the reproductive system using askospora (sexual spores) in which single-celled spores are formed inside the sac called askus. Usually there are 8 askospora in every askus.

Mold Monascus purpureus with lovastatinnya content is one of the microbial diversity of Indonesia that have biomedical potential that can be developed. Lovastatin is a well known bioactive materials play a role in cholesterol reduction, treatment of diabetes, coronary heart disease, brittle bones, inhibition of tumors and degenerative diseases.

As a Drug

The use of red yeast rice as a medicine in China began in the Tang Dynasty. More detailed description of the red yeast rice can be read in a book of ancient Chinese Pharmacopoeia, the Ben Cao Gang Mu Shi Bu Yi-And, published in the Ming Dynasty (1368-1644). In the book, red yeast rice has been declared as an upset stomach (indigestion and diarrhea), blood circulation, as well as for the spleen and stomach health.

In the art of traditional Chinese medicine, red yeast rice is used for the treatment of diseases indigestion, muscle injury, dysentery, and anthrax. Angkak also often used to relieve stomach and strengthen the work function of the spleen, an organ which outlines the red blood cells that have been worn and filter out foreign substances.

Drug compounds contained in red yeast rice is actually the product of secondary metabolites from mold Monascus purpureus, namely lovastatin. Levels of lovastatin in red yeast rice about 0.2 percent. Lovastatin (C24H36O5) or Mevacor or monacolin K has been known as medicinal compounds that can lower blood cholesterol levels in patients with hypercholesterolemia.

Several past studies have shown that red yeast rice contains a compound gamma-aminobutyric acid (GABA) and acetylcholine chloride, which is an active compound that is hypotensive, means capable of lowering blood pressure. Therefore, red yeast rice is often used as a blood pressure-lowering medications by patients with hypertension.

Currently, red yeast rice has been marketed commercially as a supplement to improve heart health. Examples of products that have been circulating: Cholestini with red yeast rice content of 600 mg per capsule and Ruby Herbalin Monascusi with Angkak content of 500 mg per capsule. Nevertheless, children and adolescents under the age of 20 years is not recommended to use these supplements.

In traditional Chinese medicine, red yeast rice supplement dose used is very high, reaching 6000-9000 mg per day. While the recommended dose is 600 mg (oral dose), repeat 2-4 times per day. One study showed that administration of red yeast rice to adults at a dose of 1,200 mg per day for eight weeks, no negative effects.

However, because information about the security impact of the use of high doses of red yeast rice in the long term is still very limited, use should be limited only in the short term. Although rare, side effects that can be provided by the consumption of red yeast rice are headache, stomach pain, gas arises, dizziness, and burning in the stomach.

People who are at risk of liver disease or are suffering from liver disease should not consume red yeast rice. With the same mechanism as the decrease in cholesterol, red yeast rice may also affect liver function.

Alcoholics, people who are experiencing serious infections and physical disorders, or who have organ transplants, it is recommended to avoid the use of red yeast rice. Impact on people who are pregnant and lactating women have not been evaluated, but should be avoided.

Lowering Cholesterol

Since the 1970s several studies showed that red yeast rice can lower total cholesterol, LDL cholesterol, and triglycerides. Some research indicates that Monascus purpureus can produce a variety of compounds that are collectively called monacolin, are compounds that can lower blood cholesterol levels in the body.

Monacolin compounds capable of inhibiting the action of the enzyme 3-hydroxy-3-methylglutaryl CoA reductase (HMG-CoA reductase), an enzyme which is necessary for the synthesis of cholesterol. HMG-CoA reductase inhibitors can reduce intracellular cholesterol deposits as well as inhibit the synthesis of very low density lipoprotein (VLDL) in the liver.

Given VLDL is the precursor of LDL, VLDL synthesis inhibition will automatically lower the amount of LDL. High cholesterol is not desired because it can increase the risk of cardiovascular disease, such as atherosclerosis, heart disease, stroke, and hypertension. With a working inhibition of HMG-CoA reductase enzyme by compounds that exist in the red yeast rice, the rate of synthesis of cholesterol in the body is inhibited, thus significantly decreases your body's cholesterol. Confidence is exactly what encourages the use of red yeast rice as well as cholesterol-lowering drugs for heart disease.

The study of red yeast rice using 83 people with high cholesterol have been conducted at the UCLA School of Medicine. Compared to patients who were given placebo (without red yeast rice), giving red yeast rice for 12 weeks can significantly reduce levels of LDL cholesterol (bad cholesterol) and triglycerides (fatty compounds can also accumulate in the blood vessels and cause damage). On the other hand, the provision of red yeast rice has no effect on levels of HDL cholesterol (good cholesterol).

A study presented at the annual congress of the American Heart Association's 39th in 1999 showed that administration of red yeast rice in patients with hypercholesterolemia for eight weeks can lower total cholesterol by 16 to 22.7 percent, LDL by 21-31 percent and triglycerides by 24 - 34 percent. While HDL cholesterol increased by 14-20 percent.

Red yeast rice should not be consumed in conjunction with cholesterol-lowering drugs (statins) that are inhibiting HMG-CoA reductase (such as atorvastatin, lovastatin, fluvastatin, simvastatin, pravastatin, cerivastatin). Therefore, it can increase the effect of the drug that ultimately will increase the risk of liver damage.

Dyes are Safe and Healthy

Since time immemorial, our ancestors have been accustomed to using natural dyes in foods and beverages are made. The use of natural dyes is clearly more secure and healthier than synthetic dyes. Natural dyes are pigments derived from plant materials, animal, bacteria, and algae.

Attention to the importance of using natural dyes in foods is increasing lately. It was triggered by fears of negative impacts that can be caused by synthetic dyes. Some suspected carcinogenic synthetic dyes, which can lead to cancer cells.

Mold Monascus purpureus rice grown on the substrate can produce a yellow pigment, red, and orange. Red pigment produced by the fungus has been used as natural dyes in foods since many centuries ago, especially by people in Asian countries, like China, Japan, Korea, Taiwan, Hong Kong, Thailand and the Philippines.

The red color of red yeast rice as a potential replacement for synthetic red color, which is currently very wide use in various food products. Some examples of food products that have used the red dye is red yeast rice wine, cheese, vegetables, fish paste, fish sauce, alcoholic beverages, cakes, and processed meat products (sausages, ham, corned beef).

As a natural dye, red yeast rice has a fairly stable trait, can be mixed with other color pigments, and non-toxic. The main pigment produced by Monascus purpureus in fermented red yeast rice is monaskorubrin and monaskoflavin. There are three primary colors that can be caused by the pigment in red yeast rice, which is yellow, orange, and red.

Angkak pigment stability is strongly influenced by sunlight, ultraviolet light, acid and alkaline conditions (pH), temperature, and oxidizer. Angkak pigment is more stable at pH 9 compared with pH 7 and pH 3. Heating at a temperature of 100 degrees Celsius for one hour did not result in real damage to the pigment Angkak.

Along with the development of the slogan back to basic, Angkak use as dyes and preservatives began ogled the community. Some recent scientific evidence shows that red yeast rice can also be used as a cholesterol-lowering drugs and blood pressure. Because such a large red yeast rice benefits, the Food and Drug Administration (FDA) in the United States, has received red yeast rice as food supplements.

Angkak pigment formed by granular discharge through the ends of damaged hyphae in Monascus purpureus. When the culture is young, colorless liquid ekstrusinya but gradually changes to reddish, yellowish red or orange when the culture was grown on PDA (Potato dextrose order). This happens because at the time of culture was young all the nutrients used for growth and as an adult some nutrients are used for the formation of pigment red yeast rice. The red color is produced not only look at the liquid extrusion but also in the hyphae.

The main component of red yeast rice pigment consists of monaskorubin and rubropunktatin the orange, and rubropunktamin monaskorubramin and monaskin red and yellow colored ankaflavin. Monaskorubramin is the most widely produced pigment.

Pigemen Angkak soluble in methanol, ethanol, chloroform, benzene, acetic acid and acetone, but sparingly soluble in water and petroleum ether. The best solvent for extraction of pigment red yeast rice is methanol.

The nature of pigment red yeast rice is less stable at acidic pH and color bleaching will occur when exposed to light for a long time. Dyes dissolved in water is also unstable when experiencing pemanasan.Selain can be utilized as a natural coloring agent for food products, the red pigment produced by Monascus purpureus bateriostatik also have effects on Bacillus subtilis and Staphylococcus aureus.

Preservatives are hindering Bacterial Pathogens

Today the use of synthetic preservatives in various food quite disturbing. The addition of preservatives intended to extend the durability of a food store.

Distinguished preservatives food preservatives food preservatives instead. Food preservatives, although its use is permitted on food, excessive dosage is not recommended because it creates a negative impact on consumer health.

Some examples of types of preservatives are allowed and commonly used in the food industry is benzoic acid or benzoate salts (potassium benzoate, calcium benzoate, sodium benzoate); sulfite salts (potassium sulfite, potassium bisulfite, potassium metabisulfite), nitrate and nitrite ; sulfur dioxide.

Preservatives not food, such as formaldehyde and borax, although forbidden, in fact widely used in various food products. These two facts are of course very disturbing that people always want to live healthy. Therefore, the search for natural preservative is necessary.

The results showed that the pigment Angkak have activity as an antimicrobial, making it very suitable for use as a coloring agent in food that is easily contaminated with microbes. Thus, red yeast rice can double role, namely as well as dyes and preservatives. Angkak shown to inhibit the growth of bacterial pathogens (disease causing) and destroyer berspora bacteria, such as Bacillus cereus and Bacillus stearothermophilus.

The use of red yeast rice can reduce the use of nitrites in foodstuffs. Nitrite is often used as a component of saltpeter, which is a substance that is used to maintain the red color of meat, especially in the manufacture of sausages, bacon, and corned beef. In some studies, nitrite is suspected as a trigger cancer cells. Nitrite can react with the amine component of food proteins to form nitrosamines, a carcinogenic substance. Therefore, the use of nitrites in foods should be limited.

Through its nature as an antimicrobial, the use of red yeast rice in the manufacture of sausages intended to be a giver than a red color, also simultaneously function as a preservative that is safe for health. Another advantage of the use of red yeast rice in the manufacture of sausages is to improve the texture and flavornya.

More Match with Rice Pera

Traditionally, the manufacture of red yeast rice is generally done by using rice as a substrate, through a system of solid fermentation. Rice is suitable for use as a substrate was rice Pera, ie that has a high amylose content, but low amilopetin.

Given the Pera rice price is much cheaper than the rice fluffier, making red yeast rice from rice Pera is expected to provide added value greater economic.

Red yeast rice is made by inserting about 25 grams of rice into a petri dish, which is then sterilized using an autoclave at 121 degrees Celsius for 15 minutes. Sterilization purpose is to kill all the microbes so as not to contaminate and disrupt the process of making red yeast rice.

After cooled to temperatures around 36 degrees, the rice is inoculated with 2 grams of inoculum Monascus purpureus. After that, the mixture was stirred to mix and incubated at 27-32 degrees for 14 days.

During the incubation period, Monascus purpureus mold will grow and multiply rapidly, covering the surface of rice with red pigment. If you want produced in powder form, the results of these incubation with oven dried at a temperature of 40-45 degrees, and then crushed using a blender. If you want Angkak pigment is produced in a purer form, the pigment can be extracted with ethanol and dried.

It should be noted that not all the metabolites of Monascus strains can be used safely. Certain strains of mold is known to produce citrinin in high enough quantities. Citrinin is one of the toxic chemicals that can be produced by the fungus Monascus. Therefore, contamination by bacteria and molds Angkak other harmful should be avoided, both in the process of manufacture or storage.

Usage & Presentation Angkak

Generally Angkak a daily consumption of Chinese society, especially as a preservative and flavoring food. They have a habit of mixing red yeast rice in the dish so uncomfortable stomach after eating and cooking more interesting red. Taiwan residents choose to drink in the form of rice wine. Angkak actually has no sense. But keep in mind also its use in cooking, because if there's too much will cause a slightly bitter taste.

The simplest way to obtain the benefits of red yeast rice is a way to brew (or can also be boiled) approximately 30-100 grams of red yeast rice with hot water as much as 2 cups (about 500ml) to change color, strain, then let stand until cool before new ready to drink.

Now this can be found in the form of red yeast rice extract supplement capsules are sold in pharmacies (eg Cholestin).

Dosage and Side Effects

So far, no studies that can actually limit the maximum number of red yeast rice consumption is recommended for health. According to the study itself, the number of red yeast rice consumed on average per day in Asia is around 14-55 grams. Angkak arguably quite safe to be consumed daily. However, it would also need to watch out not to be too excessive. Because as we know, anything that would consume too much is not good for health.

The side-effect itself is quite safe. Only there is the possibility of allergies in certain cases are very rarely encountered. But because it was feared Monacolin mechanism in the liver, it is recommended that people should have a problem with liver or kidney (being in the treatment period) or women who are pregnant / lactating for not taking red yeast rice (according to Medline Plus and the Medical Nutritional Institute).

Additional References :
http://digilib.uns.ac.id/upload/dokumen/dokumen/113641105201011522.pdf



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Original posted by lordbroken.wordpress.com in Bahasa Indonesia (Indonesian Languange)