red yeast rice

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A rice, with a red-purple hue, resulting from fermentation with the mould Monascus purpureus. The rice is used in the Chinese kitchen primarily for its colour, the subtle differences in taste are generally lost on the average palate
Alternative—Chinese medicine Red yeast rice was first used in the Tang Dynasty in 800 A.D. to invigorate the body, aid in digestion, and remove 'blood blockages'
Cardiology Red yeast rice contains significant amounts of lovastatin, which reduces total cholesterol, LDL-cholesterol and triglycerides. Other health benefits in red yeast rice—based on recent mainstream medical literature—include reduced cardiovascular events and mortality in diabetes

red yeast rice,

n See monascus.