Angkak “red yeast rice”, red fermented rice, red kojic rice, red koji rice, or ang-kak, ie certain types of white rice with a type of yeast specially cultured for several days so that change color to red rice. Chinese red yeast rice has been known population since hundreds of years ago, and commonly used Chinese herbs as part of a mixture of herbal cuisine and their health. In the United States, red yeast rice is now gaining popularity and is sold in capsule form as a powerful natural cholesterol lowering.
Research shows that red yeast rice can lower LDL cholesterol and triglyceride levels of patients. This is because the group of compounds contained in red yeast rice monakolin. Monakolin these compounds will inhibit the action of enzymes that make cholesterol. The result, cholesterol levels will decline due to obstructed labor. This same function monakolin compounds such as drugs known as statins, are commonly used to treat patients with high cholesterol.
In order to obtain the maximum efficacy, it is for patients with hypercholesterolemia red yeast rice should consume as much as 15 to 30 grams a day. The trick is to boil the red yeast rice, then drank the water boiled. This should be done routinely and regularly. As technology advances, there are also red yeast rice that has been extracted in the form of supplements. The dose is 600 mg a day or you can read the dosage instructions listed.