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Summary	Red yeast rice is Chinese traditional herbal medicine and food. It is fermented in steamed rice with monascus purpureus sp. It has more than a thousand years of using history in China. In 70s last century, A Japanese scholar, professor Endo found out monacolin-k from the metabolism of monascus sp. This compound can lowers the level of serum cholesterol significantly. In 1985, American scientists Dr. Goldstein and Dr. Brown discovered the mechanism of monacolin-k in inhibiting the synthesis of cholesterol in human body. Due to this reason they won the Nobel Prize. And then, red yeast rice is well known and popular in the world. Functional red yeast rice (Latin name: Monascus purpureus, Other names: Hong Qu, red rice, red yeast) is a substance by fermenting a type of red yeast called Monascus purpureus over organic rice, used for the dietary nutritional supplement. This product contain naturally-occurring substances called Monacolin-K, it is a kind of inhibitor for HMG CoA-reductase, an enzyme in the cholesterol synthesized way. So functional red rice yeast can reduce cholesterol and regulate the fat of blood. Specification Appearance: Red powder Monacolin K: 1.0-30.0mg/g(HPLC) Moisture : 8%max Heavy metals Lead(Pb):5ppm max Arsenic (As):1ppm max Mercury (Hg):1 ppm max Total Aerobic Count: 1,000cfu/g Max. Yeast & Mold: 100cfu/g Max E. coli: Negative Salmonella: Negative Package: 25 kg/drum