Monascus purpureus Went.
Aliases：Qīng Kē Hóng Qū (Highland Barley Red Yeast Rice).
Zàng Hóng Qū (Tibetan Red Yeast Rice) is a Chinese medicinal substance. It is produced by inoculating the fungus Monascus purpureus Went. (family Aspergillaceae) onto the cooked kernels of Hordeum vulgare L. var. nudum (highland barley, family Poaceae), and then fermenting the mixture.
Efficacy & Actions
Promotes blood circulation and lowers blood lipids; strengthens the spleen and aids digestion.
Indications
Primarily used for hyperlipidemia, as well as food stagnation with abdominal fullness, abdominal pain due to stasis, dysentery with red and white discharge, persistent postpartum lochia (incomplete discharge of lochia), and traumatic injuries, among other conditions.
Modern Pharmacology
Lipid-regulating effect: It can significantly reduce total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), and triglycerides (TG). Cardiovascular protection: It can delay the formation and progression of arterial plaques. Other effects: It also exhibits anti-inflammatory, immunomodulatory, anti-anxiety, antihypertensive, hypoglycemic effects, as well as promoting brain tissue metabolism and restoring brain cell function, among others.
Ingredients
Statins: Natural open-ring lovastatin (Monacolin K). Polysaccharides: β-glucan, red yeast rice polysaccharides. Others: Gamma-aminobutyric acid (GABA), ergosterol, red yeast rice pigments, flavonoids, unsaturated fatty acids, etc.
Usage & Dosage
Decoction for oral use: The standard dosage is 6–12g. Infusion with hot water: The standard dosage is 3g per dose, taken 2–4 times daily.
Contraindications
Use with caution during pregnancy: It has blood-promoting and stasis-removing effects, which may increase the risk of miscarriage or premature birth. Contraindicated in patients with abnormal liver function: It may increase the metabolic burden on the liver. Contraindicated in individuals with allergies: It may cause allergic reactions. Patients currently taking statin lipid-lowering drugs: Should not take it concurrently, as it may exacerbate lipid metabolism abnormalities.
Selected Formulas
Tibetan Red Yeast Rice (Zàng Hóng Qū) is a specialty medicinal material developed in modern times, with no direct records in ancient texts. Its application is largely based on the traditional red yeast rice (Hóng Qū) effects of “promoting blood circulation, aiding digestion, strengthening the spleen, and warming the stomach.”
Daily Consumption
Infusion with Boiling Water: Take 3g of Tibetan Red Yeast Rice (Zàng Hóng Qū), and steep it in hot water at 85–90°C. High temperatures may destroy some of the active components. It may be combined with qi-regulating herbs such as hawthorn fruit (Shān Zhā) and tangerine peel (Chén Pí) to enhance absorption.
Medicinal Parts
Fermented product (i.e., “red yeast rice”).
Selection & Storage
Should be stored in an airtight container.
