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Red Koji Rice
Product Name: Red Koji RicePlace of Origin: ChinaMedicinal functions:1) Red yeast rice extracts are obtained through fermentation of premium grainswith monascus purpureus strains2) Conforms to the Chinese national standard GB/T5009-19963) Great invention in ancient China, and was used as a Chinese medicine tostrengthen spleen, promote digestion, eliminate dampness and phlegm,promote blood circulation and remove blood stasis4) Modern clinical research shows that red kojic contains several physiologicalactive agents, such as Lovastatin, which can adjust abnormal blood lipidlevels, lower serum total cholesterol (TC), serum triglyceride, low-densitylipoprotein cholesterol (LDL -C), and increase high-density lipoproteincholesterol (HDL-C)5) As a natural food additive, red kojic is widely used in food, pastry, wine, drink,and cosmetics6) A type of medicine containing red kojic is currently in use in hospitalsFunctions:1) Promotes healthy cholesterol levels2) Supported by clinical research3) 100% natural4) Natural complement to diet5) These benefits were established in clinical studies for subjects with totalserum cholesterol less than 230mg/dl. And triglyceride levels less than200mg/dl6) The benefits of red yeast rice are attributed to the presence of HMG-CoAreductase inhibitors, enzymes in the liver that control the amount ofcholesterol produced in the liver7) It has been hypothesized that relatively high concentrations of unsaturatedfatty acids and other natural compounds found in red yeast rice may work inconcert with HMG-CoA reductase inhibitors to provide additional healthbenefitsPacking: 25kg/ctnWe have two kind of red yeast rice, one is called functional red yeast rice (forlowering cholesterol) and the other is simply called red yeast rice (for food coloring).Specifications:1) Moncolin K: .4% - 3% (functional red yeast rice)2) Color value for red yeast rice: 800 - 30003) Description: powder with dark red color4) Moisture: ≤8%5) Hg:6) As:7) Pb:8) DDT:9) Fl. toxin Bl:10) Total bacteria count: ≤1,000cfu/g11) Coliform: ≤300cfu/g12) Yeast and mold: ≤100cfu/g13) E. Coli: negative14) Salmonella (25g): negative
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