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 seems that red yeast rice is used to ferment soybeans to produce red and sticky natto…
In fact, it is a combination containingRed yeast rice from “Monacolin K”and rich in“Nattokinase” Natto Extracta compound health food made of two key nutrients.
Red yeast rice is the crystallization of ancient Chinese wisdom. When making red yeast rice, red yeast rice will produce Monaco’s Khelps to 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 supplementingRed koji nattocan help the body circulate and promote metabolism. It is suitable for seniors who want to maintain health and have a slow metabolism, or office workers who often eat out and cause nutritional imbalance.
Fermentation of red yeast rice produces Monacolin K, and fermentation of natto 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 appropriate amount of rice wine, and then fermented and matured[3]。
During this fermentation process, Monacolin K is metabolized by the red yeast rice.It’s just that this metabolite was not until the 1970s, and it was confirmed by research 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 there is a common natto bacteria (Bacillus subtilis natto) is a subspecies of Bacillus subtilis, which ferments soybeans and produces many sticky filamentous substances, from which nattokinase is isolated[4]。
Nattokinase was first discovered in 1988. Japanese scientists observed in natto extract that an enzyme had a good ability to decompose fibrin, so this enzyme was named nattokinase[4]。
Not only need to take enough Monacolin K, but also need the help of coenzyme Q10
Clinical studies have confirmed that continuous supplementation of Monacolin K for 8 weeks can help the body maintain 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 the existing references and regulations, and the ideal supplement amount is 13-15 mg per day.
However, while supplementing Monacolin K, it will also inhibit the synthesis of coenzyme Q10. Q10 is the human body’s power plant 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 synthesis of Q10 gradually decreases, so not only need to take enough Monacolin K, but also moderately supplement Q10 to maintain health.
It’s just that consumers should pay attention when purchasing health food. Are the ingredients and sources of raw materials of the product guaranteed?
What are the indispensable Q10 for eating red yeast rice for health care?
The production methods of Q10 are divided into two types: “natural fermentation” and “chemical synthesis”. Natural fermentation is made by fermenting and extracting specific yeasts or microorganisms. The human body has a good absorption effect, but the cost is high; Raw materials, Q10 is produced in large quantities through chemical synthesis, the cost is relatively low, and the human body absorption rate is low[5]。
At present, 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 to ferment Q10, which is not synthesized by ordinary tobacco leaves on the market, and the manufacturing process and quality use the highest grade specs, very reassuring.
Dr. Zhao Zihao said that if you don’t know how to choose the right health products, you can choose to supplement with “Dayan Shengyi Natto Red Koji Q10 Capsules”. In addition to maintaining a good metabolism, the product quality is also reassuring.
Red yeast rice health recommended international patented raw materials are safe to eat
Dayan Shengyi Natto Red Koji Q10 Capsules, carefully selected Kobayashi Pharmaceutical patented red yeast rice fermented product (containing Monacolin K 15 mg); combined with NATTOKI® natto fermented product (containing 5000 FU nattokinase) verified by the National Institutes of Health NIH ); and add a sufficient amount of 30 mg of Japanese KANEKA patented coenzyme Q10, which is a three-effect formula for maintaining good metabolism and is suitable for daily continuous 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 who are taking specific drugs (such as high blood pressure or anticoagulant drugs) or those with poor liver and kidney function are not suitable for supplementing this type of health food, because Monacolin K and nattokinase may interact with the above drugs and cause liver burden. Consult your doctor first, so that you will not make up for your health.
>>Learn more:This is the most effective way to eat natto and red yeast rice
Further reading:
Analysis of 9 recommended brands of natto and red yeast rice in the market!
References:
- He 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 a 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.Council of Agriculture, Executive Yuanagricultural policy 5：143。https://www.coa.gov.tw/ws.php?id=6856&print=Y
- Huang Suming, 2017. Discussion on the influence of traditional Chinese medicine extracts on the production of nattokinase. Master’s thesis of 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. The revised edition of the Complete Book of Health Food. Taipei City: City State Branch of British Gaiman Islands Family Media Co., Ltd.
