There are certain hazards.

Some scientists have discovered that citrinin is present in Monascus fermentation products. Citrinin is a mycotoxin that has certain nephrotoxicity and hepatotoxicity, and can cause teratogenesis, carcinogenesis and mutation. When heated, it can decompose into a variety of products, some of which are even more toxic. Extension materials:

Red yeast rice is fermented by red yeast (Monascus purpureus) placed in white rice. Its natural cholesterol-lowering effect has been recognized. Cholesterol in our body is produced by the liver and its activity is controlled by the HMG-CoA reducing enzyme. This HMG-CoA reduces coenzyme A and is mainly responsible for the synthesis of cholesterol.

Red yeast rice is used to regulate the activity of HMG-CoA in reducing coenzyme A to ensure that cholesterol levels remain normal. Red yeast rice, also called red yeast rice, has been widely eaten in China since 800 AD. The main thing is to keep the heart healthy and the blood circulation system functioning normally.

Research in recent years has found that Monascus fungus fermented by modern biotechnology has the effect of lowering blood lipids, lowering blood pressure and preventing osteoporosis. It also has the effect of treating menopausal syndrome (facial paroxysmal hot flashes) , night sweats, emotional instability, low back pain, osteoporosis, etc.) also has significant effects. This is attributed to the various human physiologically active substances produced by Monascus fungi.