NEW & IMPROVED FORMULATION

Red Yeast Rice has been part of East Asian fermentation tradition for more than a thousand years. Produced by fermenting rice with the purple-red mould Monascus purpureus, it was historically used to flavour, preserve and colour foods, especially tofu, rice wine and traditional dishes.

During fermentation, the fungus creates a family of natural compounds, including; Monacolin K, Natural sterols and isoflavones and Red pigments traditionally used in cooking. This ancient technique has therefore become a bridge between traditional fermentation wisdom and modern metabolic health.

Shiitake: A Mushroom with a Modern Twist
Shiitake (Lentinula edodes) has been cultivated for over a thousand years in East Asia.
In the 1960s–1980s, Japanese researchers discovered eritadenine — a unique, water-soluble compound derived from shiitake that supports lipid metabolism through methylation pathways. MycoNutri's new formulation now contains Shiitake full spectrum hot water extract >40% beta-glucans which provids a natural complement to Red Yeast Rice.

CoQ10: Completing the Synergy
Because monacolin K and related fermentation compounds may influence the body’s natural CoQ10 status, the inclusion of Coenzyme Q10 (10% potency) ensures a balanced and supportive formula.