Red yeast rice (also known as red fermented rice, red kojic rice, red koji rice, anka, or ang-kak, Chinese Pinyin: Hong Qu Mi, Simplified Chinese: 红曲米), is a bright reddish and purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus. Red yeast rice is edible and also used in traditional Chinese medicine (CTM) for more than one thousand years as spleen tonic, stomachic, blood circulation promoter and stasis-eliminating drug and widely adopted in treating different diseases and health problems, such as extended lochia and high cholesterol.
Other simplified Chinese names for red yeast rice include: 赤曲, 丹曲, 红米, 福曲, 红大米, 红槽.
2. Odour, Properties And Channels:
Red yeast rice is considered to have sweet, warm and nontoxic properties and to be associated with the spleen, large intestine and liver meridians.
3. Uses, Health Benefits of Red Yeast Rice & Medical Formulas:
3.1 Lower Cholesterol Level
One research which studied 62 people with high cholesterol, half of whom were given red yeast rice twice a day for six months while the other half received a placebo. After six months, the researchers concluded out that LDL (bad) cholesterol levels decreased by an average of 35 mg/dL in those taking red yeast rice, compared with 15 mg/dL in the placebo group (mercola.com 2009).
3.2 Aid Digestion
A decoction of red yeast rice (9g), malt (6g) and hawthorn fruit (9g) is taken orally to treat indigestion and relieve fullness in chest.
3.3 Pain Relieving
Red yeast rice, root of nutgrass and mastic are powdered and taken orally with wine to relieve abdominal pain.
A decoction of red yeast rice and Acalypha australis is taken orally to treat injuries from falls, fractures, contusions and strains.
3.4 Vomiting In Infants
Old red yeast rice, white atractylodes rhizome and licorice root (Glycyrrhiza glabra) are pounded and used in treating vomiting in babies.
3.5 Skin Health
Smashed red yeast rice mixed with water is applied externally to treat head sores in children.
List of reference
mercola.com 2009 Why You Should Avoid Red Yeast Rice [online] link: http://articles.mercola.com/sites/articles/archive/2009/09/10/why-you-should-avoid-red-rice-yeast.aspx
The Ben Cao Medical Book (also known as Compendium of Materia Medica or Ben Cao Gang Mu; Chinese: 本草纲目) is the most famous and comprehensive medical book ever written in the history of traditional Chinese medicine (TCM). Compiled and written by Li Shi-zhen (1518~1593), a medical expert of the Ming Dynasty (1368-1644) over 27 years.
The Ben Cao Medical Book records and describes all the plants, animals, minerals, and other objects that were believed to have medicinal properties in TCM. The book reflects the pharmaceutical achievements and developments of East Asia before the 16th century. On the basis of his predecessors’ achievements in the pharmacological studies, Li contributed further by supplementing and rectifying many past mistakes and misconception in relate to nature of many medicinal substances and causes of various illnesses. Charles Darwin, originator of the biological theory of evolution, regards the book as the “ancient Chinese encyclopedia”.
Disclaimer: The Ben Cao Medical Book is translated by ChinaAbout.net. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of CTM knowledge and information from the research and experience from the author Li Shi-zhen. Kindly be alert that the CTM knowledge and ancient formulas given above are likely NOT medically proven and may contain misconceptions.