Tibetan Red Yeast Rice is the name of a traditional Chinese medicinal material. It is produced by fermenting the matured kernels of the grass species Hordeum vulgare L. var. nudum, which have been inoculated with the fungus Monascus purpureus Went. of the Aspergillaceae family. It is primarily distributed in Tibet.This product has the effects of promoting blood circulation, lowering blood lipids, strengthening the spleen, and aiding digestion. It is primarily used to treat hyperlipidemia, indigestion and bloating, abdominal pain due to blood stasis, bloody or white diarrhea, retained lochia after childbirth, and injuries from falls or blows.
Tibetan Red Yeast
Tibetan Red Yeast Rice is the name of a traditional Chinese medicinal material. It is produced by fermenting the matured kernels of the grass species Hordeum vulgare L. var. nudum, which have been inoculated with the fungus Monascus purpureus Went. of the Aspergillaceae family. It is primarily distributed in Tibet.This product has the effects of promoting blood circulation, lowering blood lipids, strengthening the spleen, and aiding digestion. It is primarily used to treat hyperlipidemia, indigestion and bloating, abdominal pain due to blood stasis, bloody or white diarrhea, retained lochia after childbirth, and injuries from falls or blows.
Chinese Name : 藏红曲
Aliases : Barley Red Yeast
Nature, Flavor & Meridian Tropism : Sweet in taste, warm in nature; enters the Liver, Spleen, and Large Intestine meridians
Benefits & Efficacy
Benefits
Promotes blood circulation, lowers blood lipids, strengthens the spleen, and aids digestion.
Indications
Hyperlipidemia, food stagnation and bloating, abdominal pain due to blood stasis, bloody or white diarrhea, retained lochia after childbirth, and trauma.
Usage and Dosage
Decoct and take orally; the usual dose is 6–12 g. Alternatively, steep in boiling water and take 3 g per dose, 2–4 times daily; or take as directed by a physician.
Precautions
Patients requiring treatment with this product should first consult a licensed Traditional Chinese Medicine (TCM) hospital to receive a TCM prescription following a professional TCM differential diagnosis.
Chemical Constituents
Zanghongqu contains components such as open-ring lovastatin, β-glucan, γ-aminobutyric acid, ergosterol, monacolin K, and monacolin polysaccharides.
Pharmacological Actions
Modern pharmacological studies have found that this product has the following effects: lowering cholesterol, regulating blood lipids, delaying the formation and progression of arterial plaques, anti-inflammatory effects, boosting immunity, alleviating anxiety, lowering blood pressure, lowering blood glucose, promoting brain tissue metabolism, and restoring brain cell function.
Applications
Notes
References for this entry are as follows: 1. *Clinical Guidelines for the Pharmacopoeia of the People’s Republic of China: Volume on Traditional Chinese Medicinal Decoction Pieces, 2020 Edition* 2. *Mechanisms and Potential Value of Tibetan Red Yeast Rice in the Treatment of Coronary Heart Disease*
Processing & Preparation
Processing Methods
After removing impurities from Tibetan barley, it is ground and mixed thoroughly with excipients (wheat bran, soybean meal) and a nutrient solution. Following a conditioning period, Monascus purpureus is inoculated, and the mixture is broken up and shaken evenly. It undergoes high-temperature fermentation for 6 days, followed by low-temperature fermentation for 10–15 days, with temperatures maintained at 50–80% during fermentation. After fermentation is complete, the product is dried at 60°C and impurities are removed.
Storage Methods
Store in a sealed container.
Crude Drug Identification
Properties of Processed Slices
This product consists of irregular granules or lumps ranging in color from dark red or purplish-red to light brownish-red, varying in size, with a crisp texture and prone to breaking. It has a faint odor with a slight acidic note and a mild taste.
Botanical Information
Botanical Classification
It is produced by inoculating the matured seeds of the grass species Hordeum vulgare with Monascus purpureus, a fungus of the Aspergillaceae family.
Morphological Characteristics
The mycelium branches profusely; it is colorless initially, gradually turning red, and eventually becoming purplish-red as it ages; the hyphae are septate, multinucleate, and contain orange-red granules. Upon maturity, single or clustered conidia are produced at the tips of the branches. The conidia are brown, measuring (6–9) μm × (7–10) μm.At the tips of other hyphae, single, orange-red, spherical ascomata (closet ascomata) are also produced; the closet ascomata are orange-red, nearly spherical, 25–75 μm in diameter, and contain multiple asci. The asci are spherical, containing 8 ascospores; upon maturation, the ascus walls disappear.The ascospores are ovoid or nearly spherical, smooth, transparent, colorless or pale red, (5.5–6) μm × (3.5–5) μm.
Distribution Area
It is distributed in Hebei, Jiangxi, Zhejiang, Taiwan, Fujian, Guangdong, and other regions.
