Abstract
Red yeast rice extract is a Chinese remedy known as Hongqu that has been used for centuries (Reeder, 1998). Its use was first documented in China during the Tang Dynasty in 800 AD. It has been used for making rice wine and to preserve and enhance the taste and color of foods, including meat, fish, and soybean products (Herber et al., 1999; Ma et al., 2000). Li Shizhen, a pharmacologist of the Ming Dynasty (1368–1644), reported that red yeast rice promotes “digestion and blood circulation, can strengthen the spleen and dry the stomach” (Ma et al., 2000). Red yeast rice extract has been sold commercially in the United States since the late 1990s.
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