红酵母米粉末探员想让我们专利GMP s

Red yeast rice (Hongqu) is the fermentation product of rice and Monascus purpureus. Documented history of Red yeast rice preparation in China can be traced back to the time 1000 years ago. The use of Red yeast rice in cookery, medical and preservative purposes was documented in Chinese history records. The use and manufacture of Red yeast rice was documented in detail in An Outline of Medical Herbs, compiled by Li Shizhen and An Encyclopaedia of Craftsmanship of Ming Dynasty, pointing out its mild property and circulation-promoting effect. In 1979, a Japanese scientist found that fermentation of rice with specifically chosen Monascus purpureus can produce physiologically active substances called Monacolins, which can competitively inhibit cholesterol synthesis and benefit for blood lipid regulation. During the 1980s, scientists at Peking University produced appropriate amounts of Monacolins using specifically chosen Monascus purpureus strain under strict conditions to ensure that the products can show maximal effect in adjusting blood lipids but not do harm to human body. Later, scientists at Peking University confirmed that Monascus purpureus is effective and safe for blood lipid adjustment by extensive studies. WPU utilized these scientific findings and developed purely natural Monascus purpureus products distinct from traditional Red yeast rice, and we call it Specially made Red yeast rice .