What is omega-3? Omega-3 is a general term for a series of unsaturated fatty acids. It is an essential nutrient element that are important for many bodily functions. Omega-3 fatty acids are found in certain foods and also come as dietary supplements. Benefits of Omega-3 on the Cardiovascular Health Not all fats are bad for …
The latest EU regulations on red yeast rice in 2022 have come into effect on 1st, June. The new regulations impose stricter restrictions on using conditions of red yeast rice. It has already had a huge impact on the supplement market. The core change is that, individual portion of the product for daily consumption shall …
2022 New EU regulation as regards monacolins from red yeast rice Read More »
The Various Forms of Vitamin B12 Vitamin B12 is the most chemically complex of all the vitamins. Its chemical name is “cobalamin”, derived from its central cobalt atom. The impressive formula – C63H88N14O14PCo – gives an idea of the size of the molecule that constitutes vitamin B12. Nonetheless, cobalamin almost never occurs in its chemically …
Matthew Klimek, PharmD, Shan Wang, PharmD, and Adeleye Ogunkanmi, PharmD Abstract Red yeast rice is a Chinese fermented rice product (Monascus purpureus) that some have claimed improves blood circulation by decreasing cholesterol and triglyceride levels in humans. The supplement contains naturally occurring monacolin K, the active ingredient found in Merck’s prescription agent lovastatin (Mevacor). Lovastatin is associated with …
Safety and Efficacy of Red Yeast Rice (monacolin-K) Read More »
1.2. Monacolins in RED YEAST RICE EXTRACT (RYR) RED YEAST RICE EXTRACT (RYR) contains several types of secondary metabolites that have biological activity, including Monascus pigments, monacolins, gamma-aminobutyric acid, dimerumic acid, enzymes, polysaccharides, ergosterol, polyketides, unsaturated fatty acids, phytosterols, isoflavones, alkaloid, and trace elements [15,16,17]. Secondary metabolites in RED YEAST RICE EXTRACT (RYR) have been shown to have …
What is S-Allyl cysteine (SAC)? S-Allyl cysteine (SAC) is an organic compound that is a natural constituent of garlic,black garlic,and aged garlic. Fermented garlic (black garlic, aged garlic) contains much more S-allyl-L-cysteine (SAC) than fresh garlic. Based on scientific studies, a minimum of 1 mg S-allyl-L-cysteine (SAC) has been shown to have obvious benefits of …
