Evidence supporting the use of: Red yeast rice
For the health condition: Arteriosclerosis

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Red yeast rice is supported by scientific evidence for its use in managing arteriosclerosis, primarily due to its cholesterol-lowering properties. Red yeast rice is a traditional Chinese food and remedy made by fermenting rice with the yeast Monascus purpureus. It naturally contains monacolin K, a compound chemically identical to the prescription drug lovastatin, which belongs to the statin class of lipid-lowering medications. Statins are widely used in medical practice to reduce low-density lipoprotein (LDL) cholesterol, a critical risk factor in the development and progression of arteriosclerosis (the thickening and hardening of arterial walls due to plaque buildup).

Multiple clinical trials and meta-analyses have demonstrated that red yeast rice supplements can significantly reduce LDL cholesterol, total cholesterol, and triglycerides in patients with hyperlipidemia. Since high cholesterol is a major contributor to arteriosclerosis, these findings suggest that red yeast rice may help slow the progression or reduce the risk of this condition. However, most research focuses on lipid levels rather than direct clinical endpoints like reduction of atherosclerotic plaque or cardiovascular events.

It is important to note that the potency and safety of red yeast rice products can vary, and they may contain variable amounts of monacolin K or contaminants. Some regulatory agencies have warned about potential side effects similar to those of prescription statins, including liver toxicity and muscle symptoms. Overall, red yeast rice is scientifically validated primarily as a cholesterol-lowering agent, which supports its use in the context of arteriosclerosis prevention or management.

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