RYR has a long history of use in East Asia as both a traditional medicine and food. In traditional Chinese medicine, the first record of its use dates back to the Tang Dynasty (618–907 A.D.). RYR was used for enhancing blood circulation, reducing blood stasis and turbidity, strengthening the spleen, and promoting digestion, as well as treating limb weakness, diarrhea, and bone defects.[1][2] Apart from its use as a medicine, RYR has long been used to produce alcoholic beverages and a variety of fermented foods, and as a food additive to enhance flavor, add color, and act as a natural preservative.[3]
References
- ^Zhu B, Qi F, Wu J, Yin G, Hua J, Zhang Q, Qin LRed Yeast Rice: A Systematic Review of the Traditional Uses, Chemistry, Pharmacology, and Quality Control of an Important Chinese Folk Medicine.Front Pharmacol.(2019)
- ^Bin Wu, Jie-Feng Huang, Bang-Jian He, Chen-Wei Huang, Jian-Hua LuPromotion of Bone Formation by Red Yeast Rice in Experimental Animals: A Systematic Review and Meta-AnalysisBiomed Res Int.(2020 Aug 8)
- ^Fukami H, Higa Y, Hisano T, Asano K, Hirata T, Nishibe SA Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System.Molecules.(2021-Mar-15)