What you should know about red yeast rice natto, let’s see if there is any missing ingredient!
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Have you ever heard of red yeast rice natto? At first glance, it appears that red yeast rice is used to ferment soybeans to produce red and sticky natto…
In fact, this is a composite health food made by combining two key nutrients, red yeast rice containing “Monacolin K” and natto extract rich in “nattokinase”.
Red yeast rice crystallizes ancient Chinese wisdom. When making red yeast rice, red yeast rice will produce K. Monacohelps promote the body’s metabolism.
However, natto, a traditional Japanese fermented food, will produceNattokinase(nattokinase), an enzyme that breaks down fibrin, is also the secret of the Japanese to maintain health.
by addingRed koji nattocan help the body to circulate and promote metabolism It is suitable for older people who want to maintain health and have a slow metabolism, or office workers who often eat out and cause nutritional imbalance.
Red yeast rice fermentation produces Monacolin K, and natto fermentation produces nattokinase
Red yeast rice has been used in diet and medical treatment in Eastern society for more than a thousand years. It is recorded in many food conditioning books and herbal classics.[1]. Its production method is to mix steamed white rice with rich red yeast rice (Monascus) of red fermented rice, mixed with water and an appropriate amount of rice wine, then fermented and matured[3].
During this fermentation process, Monacolin K is metabolized by the red yeast rice. It was only until the 1970s that this metabolite was discovered, and research confirmed that it is a substance that is beneficial to health.[2].
Natto has been eaten in Japan for thousands of years. The traditional method is to wrap steamed soybeans with straw, and common natto bacteria (Bacillus subtilis natto) is a subspecies of Bacillus subtilis, which ferments soybeans and produces many sticky filamentous substances, from which nattokinase has been isolated[4].
Nattokinase was first discovered in 1988. Japanese scientists observed in natto extract that an enzyme had a good ability to break down fibrin, so this enzyme was named nattokinase[4].
Not only do you need to take enough Monacolin K, but you also need the help of coenzyme C10
Clinical studies have confirmed that continuous supplementation of Monacolin K for 8 weeks can help the body maintain a good metabolism. But pay attention to the content of Monacolin K in the product If the content is too low, even regular supplementation will not achieve the desired effect. It is recommended to follow current guidelines and regulations, and the ideal supplement amount is 13-15 mg per day.
However, when supplementing with Monacolin K, it will also inhibit the synthesis of coenzyme C10. C10 is the power plant of the human body for maintaining healthy daily operations, and is an important energy conversion factor for the body, participating in the metabolism in the body.
And with age, the efficiency of C10 synthesis gradually decreases, so it is not only necessary to take enough Monacolin K, but also moderately supplement C10 to maintain health.
Consumers should only pay attention when buying healthy food Are the ingredients and sources of raw materials of the product guaranteed?
What is the indispensable C10 for eating red yeast rice for health care?
C10 production methods are divided into two types: “natural fermentation” and “chemical synthesis” Natural fermentation is made by fermentation and removal of certain yeasts or microorganisms The human body has a good absorption effect, but it the cost is high; Raw materials, C10 is produced in large quantities through chemical synthesis, the cost is relatively low, and the absorption rate of the human body is low[5].
Currently, Q10 manufacturers in the world include Japanese companies such as KANEKA, MITSUBISHI, and Asahi. Among them, KANEKA has the highest market share in the world It uses high quality yeast for fermentation C10, which is not synthesized by ordinary tobacco leaves on the market, and the manufacturing process and quality uses the highest grade specifications, is very reassuring.
Dr. Zhao Zihao said, if you don’t know how to choose the right health products, you can choose to add “Dayan Shengyi Natto Red Koji Q10 Capsules”. In addition to maintaining a good metabolism, the quality of the product is also encouraging. .
The health of red yeast rice is recommended international patent raw materials safe to eat
Capsules Red Koji Q10 Dayan Shengyi Natto, carefully selected product Kobayashi Pharmaceutical patented red yeast rice (containing Monacolin K 15 mg); along with NATTOKI® natto fermentation product (containing 5000 FU nattokinase) validated by the National Institutes of Health NIH); and add a sufficient amount of 30 mg of KANEKA’s patented Japanese coenzyme Q10, which is a three-effect formula for maintaining a good metabolism and suitable for continuous daily supplementation.
Dr Zhao Zihao also reminded that more attention should be paid to a balanced diet, regular exercise, and good living habits in daily life, which are the keys to maintaining good health.
In addition, those taking certain drugs (such as high blood pressure or anticoagulants) or those with poor liver and kidney function are not suitable for supplementing with this type of health food , because Monacolin K and nattokinase can interact with the above drugs and cause liver burden Consult your doctor first, so you don’t overcompensate your health.
>>Learn more: This is the most effective way to eat natto and red yeast rice
Further reading:
Recommended comparison of 7 commercially available natto and red yeast rice, pay attention to 4 key points when choosing!
Analysis of 9 recommended brands of natto and red yeast rice in the market!
Addresses:
- He is Bingying, 2010. Doctoral thesis of the Institute of Microbiology and Biochemistry, School of Life Sciences, National Taiwan University. Taipei. https://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22098NTU05381045%22.&searchmode=basic
- Endo, A. 1979. Monacolin K, a new hypocholesterolemic agent produced by Monascus species. The Journal of antibiotics 32: 8 852-854.https://www.jstage.jst.go.jp/article/antibiotics1968/32/8/32_8_852/_article
- Luo Liyan, 2014. Development of fermented red yeast rice products. Agricultural Policy and Agricultural Conditions Agricultural Committee of the Yuan Executive Committee 5:143. https://www.coa.gov.tw/ws.php?id=6856&print=Y
- Summary Huang, 2017. Discussion on the influence of traditional Chinese medicine extracts on nattokinase production. Master’s thesis of the Department of Pharmacy, Jianan University of Pharmacology. Tainan.
- Jiang Shengrong, Wang Xiangchu, Huang Xiangzhu, Wang Yuanyuan, Guo Mengwei, Liu Cuiling, Lin Yiqing, Zheng Hanzhong, Dr. Yi Editorial Office, 2018. Revised edition of The Complete Book of Healthy Food. Taipei City: City State Branch of British Gaiman Islands Family Media Co., Ltd.
