Benefits of red rice: Lowering cholesterol and beyond

Red rice may not be very popular in our regions, but it is worth paying attention to. It helps lower cholesterol levels, but that's just one of its unique benefits. See what health benefits can be derived from this type of rice.

Red rice has a long history in Southeast Asian cultures. It is especially popular in Thailand, India, and China. In ancient times, red rice was considered the food of kings and used in religious ceremonies.

It is characterized by its dark red colour and elongated and narrow grains. These grains have a sweet taste with a delicate nutty note. Red rice can be served hot, cold, or even in a sweet version. It pairs well with meat dishes, fish, casseroles, salads, and desserts. It is often used in Asian cuisines as an alternative to white or brown rice.

Besides its taste qualities, red rice is valued for its beneficial health properties. It contains numerous B vitamins, iron, magnesium, manganese, dietary fibre, and anthocyanins. Thanks to the presence of monacolin K, it lowers LDL, or "bad" cholesterol, reducing the risk of atherosclerosis, coronary heart disease, heart attack, and stroke.

Monacolin K is produced during the fermentation of red rice with the involvement of Monascus purpureus fungi. The resulting yeast is used in the production of various medical preparations. Fermented red rice can be found in tablets and capsules available at pharmacies and online supplement stores.

Regular consumption of red rice improves bowel function, seals the bowel lining, cleanses, and regulates bowel movements, which enhances metabolism. Additionally, it reduces the risk of colon cancer and supports excess weight loss.

Substances contained in red rice help reduce the risk of overweight, obesity, diabetes, and osteoporosis. Additionally, the antioxidants present slow down the aging process of the body and protect against the development of cancer and the harmful effects of free radicals.