Nature's Plus

Nature's Plus Red Yeast RiceExtended Release 60 tabs


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Information about Natures Plus Herbal Actives Red Yeast Rice:
Extended Release Nature's Plus Herbal Actives Red Yeast Rice extract is a uniformly standardized supplement. Each tablet is a revolutionary extended-release system that provides rapid and sustained results. Providing the greatest concentration of active botanical principles, Herbal Actives Red Yeast Rice maximizes the synergistic benefits of the whole extract.

Natures Plus Herbal Actives Red Yeast Rice Ingredients:
Red Yeast Rice (Monascus purpureus) (stand. min. 1.7% [10.2 mg] total monacolins 600 mg
Other Ingredients:
Microcrystalline cellulose, di-calcium phosphate, hydroxypropyl methylcellulose, stearic acid, magnesium stearate, pharmaceutical glaze

Nature's Plus

60 tabs

Customer Reviews

Average rating: article 1/07/09, 2nd Jul 2009

Reviewer: Julie Goodwin

Red yeast rice demonstrates cholesterol-lowering potential
By Shane Starling, 30-Jun-2009

American researchers have found red yeast rice to be effective in treating hyperlipidemia – the elevation of potentially damaging lipids in the blood – but who cannot tolerate statin treatment.

The herbal supplement was found to be effective in reducing the low-density lipoprotein (LDL) cholesterol level among 62 patients with hyperlipidemia and a history of discontinuation of statin therapy due to myalgias.

“Red yeast rice and therapeutic lifestyle change decrease LDL cholesterol level without increasing CPK or pain levels and may be a treatment option for dyslipidemic patients who cannot tolerate statin therapy,” the researchers concluded.

“Given our positive results, our approach may provide a therapeutic lipid-lowering option for the large cohort of patients with a history of SAM (statin-associated myalgias).”

In the randomized, controlled trial, patients were assigned either 1800 mg of red rice twice daily or placebo for 24 weeks. All patients were concomitantly enrolled in a 12-week therapeutic lifestyle change programme.

LDL cholesterol levels were measured at baseline, week 12, and week 24 and secondary outcomes included total cholesterol, high-density lipoprotein (HDL) cholesterol, triglyceride, liver enzyme, and creatinine phosphokinase (CPK) levels; weight; and Brief Pain Inventory (BPI) score.


For the 31 patients in the red yeast rice group, LDL cholesterol decreased by 1.11 mmol/L (43 mg/dL) from baseline at week 12 and by 0.90 mmol/L (35 mg/dL) at week 24.

In the placebo group, LDL cholesterol decreased by 0.28 mmol/L (11 mg/dL) at week 12 and by 0.39 mmol/L (15 mg/dL) at week 24.

While the researchers acknowledged that the study was small, single-site, short in duration and focused on laboratory measures, they stated the LDL level was significantly in the red rice grou

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