Red Yeast Rice

(redirected from Angkak)
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
References in periodicals archive ?
It also serves traditional food in Rizal like the balaw balaw, a fermented shrimp paste with gruel and angkak or red yeast rice.
The fish would come with a range of dipping sauces, relishes and pickled vegetables that included sili, huevos de pescao (bihod), papaya and carrot atchara, calamansi, bagoong tostado, bagoong with angkak (red rice yeast, a natural coloring agent), patis isda, patis alamang, burong sibuyas tagalog, sukang irok (caong), chicharon, kilawin papaya, kamias, sibuyas, kamatis, burong mangga, talbos ng kangkong, and burong itlog ng pugo.
Tharatha, "Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp," International Journal of Food Microbiology, vol.