Estratti di riso rosso fermentato: perché la qualità fa la differenza


Red yeast rice is a traditional ingredient in East Asia, known for its cholesterol-lowering properties and has become popular in the West for use in various dietary supplements. It is produced by inoculating white rice with the Monascus purpureus fungus, which initiates the fermentation process during which bioactive compounds called monacolins are formed.

Given the widespread use of this ingredient, today it is possible to buy supplements containing red yeast rice extracts from various sources and of various natures. For this reason, paying attention to quality is essential to ensure effectiveness and safety.

What some may not know, but should, is that during the production process the following aspects are crucial:

  • Elimination of Citrinin. Citrinin is a mycotoxin that can form during the fermentation process of red yeast rice by Monascus purpureus. It poses a health risk, potentially causing kidney damage and other complications if ingested in significant amounts. A careful production process that eliminates this toxin is crucial for ensuring a safe product for human consumption.
  • Reduction of Inactive Monacolins. Normally, up to 15 different monacolins are obtained from the fermentation of red yeast rice, but some of them have poor or no activity, which is why they do not enjoy the same reputation as monacolin K. Focusing on the isolation and amplification of Monacolin KA, the most active among these, and Monacolin K, its precursor, significantly improves the potential of the supplement, reducing the presence of components that could dilute the beneficial potential of the extract.
  • Nature of the Extract. When producing an extract for use in a dietary supplement, the preference must necessarily fall on a natural and not sophisticated extract, that is, free from additions of synthetic statins. This ensures that all benefits derive exclusively from the natural properties of the extract, avoiding the risks associated with artificial substances that may have undesirable side effects.
  • Standardization: The standardization of red yeast rice extracts is essential to ensure product uniformity across different production batches. This ensures that each administration of the supplement provides the same amount of active ingredients, crucial for the efficacy and safety of the treatment. Standardization also helps reduce variability that can arise from natural fermentation processes.


Berberol® K stands out in the supplement market for its careful qualitative approach that respects and guarantees all the outlined aspects. First, the extract contained in Berberol® K is standardized to 100%, which means that its characteristics remain constant in every production batch. But that’s not all.

Berberol® K indeed contains an extract of red yeast rice with a high title of Monacolin KA and its precursor, Monacolin K. This is because, thanks to the exclusive methodology it undergoes, it is not only deprived of potentially nephrotoxic citrinin, but it is also cleansed of its content in other inactive or weakly active monacolins that, if present, would impair the quality of the final product.

In essence, Berberol® K contains a true concentrate of active and totally safe monacolins.

In evaluating a red yeast rice-based supplement, quality is crucial to maximize the benefits and eliminate the risks. With Berberol® K, born from advanced and strictly controlled production methodologies, consumers can feel confident in their choice.