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ROSSOPURO® FORTE: Proprietary Red Yeast Rice Preperation

Natural effective strategy to manage cholesterol, triglycerides levels and C-reactive protein values.


Red yeast rice has been used in Asia for centuries as a food preservative, food colorant and flavoring as well in traditional herbal formulas. It is part of the diet in China, Japan and Asian communities. RYR consists of a multitude of compounds including polyketides, unsaturated fatty acids, phytosterols, pigments, and monacolins. Fermentation of red rice by the yeast Monascus purpureus produces, among the others, monacolin K, a monacolin that is structurally and functionally similar to lovastatin. Monacolin K is able to inhibit HMGCoA reductase and cholesterol synthesis. The cholesterol-lowering efficacy of RYR might be only in part attributable to monacolin K.

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