Detailed analyses were undertaken of the natural constituents of red yeast
rice, a traditional Chinese medicine and food known for centuries to improv
e blood circulation. Preparation of red yeast rice following ancient method
s by fermenting the fungal strain Monascus purpureus Went on moist and ster
ile rice indicated the presence of a group of metabolites belonging to the
monacolin family of polyketides, together with fatty acids, and trace eleme
nts. The presence of these compounds may explain in part the cholesterol-lo
wering ability associated with this traditional Chinese food.