The scientific community has known for some time that different people respond differently than others to similar environments, and this is also the case with nutrition. After all, we’ve all heard a friend say that a particular diet worked wonders for them, but when we try the same program, we don’t see the same success. Wouldn’t it be great if there were a way to know whether your genetic blueprint was compatible with a particular diet or exercise regimen? Or whether you have specific sensitivities to certain foods? And what if you could understand your genetic susceptibility to stress or
MONACOLIN K-FREE RED YEAST RICE
Dr. Tzu-Ming Pan is an Emeritus Professor of Biotechnology at the National Taiwan University in Taipei. His research over many years focused on beneficial molecules produced by Monascus and many other plants and bacteria. His lab identified a strain of Monascus that did not make monacolin K, yet surprisingly was able to reduce LDL cholesterol in animal models.
After several years of work, Dr. Pan and his group isolated two molecules from red yeast rice that were responsible for this
Dr. Pan’s group and others have published almost 100 research papers in the last 10 years that reported these findings. The red yeast rice extract they produced was called Ankascin 568-R. It is enriched with
This data led to the inclusion of Ankascin in the FDA’s list of New Dietary Ingredients that are reasonably expected to be safe. It also received approval for sale by Health Canada’s Natural and Non-Prescription Health Products Directorate. As a supplement that is free of both monacolin K and citrinin, it is safe and effective for both short and long term use.
NOT ONLY COULD MONASCIN AND ANKAFLAVIN LOWER LDL CHOLESTEROL LEVELS IN THE BLOOD, THEY ALSO HELPED IN THE MANAGEMENT OF BLOOD PRESSURE, BLOOD SUGAR, AND ALZHEIMER’S DISEASE.