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Red yeast rice, ANKASCIN 568-R, cholesterol

Model No.
ANKASCIN 568-R
Made in
Taiwan
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    FDA-approved New Dietary Ingredient!

    Key Features

    (1) New Dietary Ingredient approved by the US FDA (report # 855)
    (2) New active ingredients: Monascin and Ankaflavin
    (3) Free of all statins (e.g. monacolin K/lovastatin)
    (4) Free of statins' risks; better than statins' benefits!
    (5) No harmful effects, no side effects
    (6) Patented Monascus purpureus strain: NTU 568
    (7) Multi-national patents (Taiwan, China, the USA, the EU, Japan, Canada, Australia, Korea, Singapore)
    (8) More than 119 research publications
    (9) More-than-ten-year research by the National Taiwan University research team
    (10) Exclusive solid-state fermentation technology
    (11) In vivo and in vitro experiments to prove its benefits
    (12) Scientifically researched functions focus on managing blood lipids (cholesterol, triglyceride, HDL, LDL), blood sugar, blood pressure, improving Alzheimer's Disease, and Obesity
    (13) Clinically-proven functions of reduction in blood lipids and sugar
    (14) Safety assessments include a 90-day repeated dose oral toxicity test, a Salmonella reverse mutation test, an in vitro mammalian chromosomal aberration test, and a rodent micronucleus test in peripheral blood
    (15) HACCP, ISO 22000 certification
    (16) Specification: powders, Monascin ≥ 28 mg/g, Ankaflavin ≥ 9 mg/g
    (17) Daily dosage: 110 mg (blood lipids) or 220 mg(blood sure, blood pressure, and Alzheimer's Disease)
    (18) For more information on Monascus purpureus NTU 568, you may also visit Dr. Pan and his research team at National Taiwan University at here.

    Product Certification

    ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.
    This risk management tool is primarily used to manage food safety risks. A HACCP system allows you to identify hazards and put in place controls to manage these throughout your supply chain during production. The HACCP scheme meets the requirements of the Codex Alimentarius Commission (CAC) – established by the World Health Organisation and the Food and Agriculture Organisation of the United Nations to bring together international food standards, guidelines and codes of practice to ensure fair trade. It can also be used to support the requirements of management standard requirements, such as ISO 22000 Food Safety Management.

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