Red Yeast Rice
Red Yeast Rice is a scholarly work, published in 2017 in ''Foods''. The main subjects of the publication include lovastatin, ryanodine receptor, liquorice, nutraceutical, biotechnology, United States Food and Drug Administration, health effects of tea, fermentation, Monascus purpureus, consumer protection, food science, Monascus, biochemistry, chemistry, red yeast rice, and biology. Red yeast rice (RYR), produced by the fermentation of the Monascus purpureus mold, has been used for a long time in Asian cuisine and traditional medicine.