Ankascin® | Fermented Red Rice

The only safe & effective red yeast rice
 
Free of monacolin K
Clinically proven benefits for blood lipid, blood sugar & blood pressure levels
More than 10 years of clinical research resulting in 120 scientific publications
Patented fermentation technology with monascus purpureus

What is Ankascin®?

Ankascin® is red yeast rice that’s free from the risky natural lovastatin or monacolin K. It contains high levels of two new active compounds monascin & ankaflavin and has been verified in terms of safety and applications by many animal and clinical studies.


Why choosing Ankascin®?

Ankascin® is the first red yeast rice ingredient free of monacolin K and has equivalent benefits as the conventional red yeast rice without the side effects of monacolin K. Monacolin K has been found to significantly increase the activity of creatine phosphokinase (CPK), leading to myopathy, rhabdomyolysis, and kidney toxicity when CPK is excessive in serum.

Ankascin® has passed four safety tests including:

  • 90-day repeated dose oral toxicity study (230x dosage)
  • In vitro chromosomal aberration assay
  • Rodent micronucleus test in peripheral blood
  • Ames test: salmonella reverse mutation test

Ankascin® caused no significant difference in the AST and ALT levels. No toxic side effects were observed when it was administered in tandem with a blood lipids drug (lovastatin), blood glucose drug (pioglitazone), or blood pressure drug (amlodipine).

In general, no difference was found in liver and kidney functions between the treatment group (Ankascin®) and the control group during a clinical study.

Drug interactions
Patients who combine statins with red yeast rice containing monacolin K, may experience side effects due to overdose, including muscle weakness, pain or rhabdomyolysis.

This is not the case with ANKASCIN®!

In addition to the beneficial effects of Ankascin® on blood sugar and blood pressure, studies also show that there are no side effects when combined with drugs treating increased blood sugar or blood pressure.

Research even shows that Ankascin® has superior effects on oral glucose tolerance, blood glucose regulation in combination with pioglitazone and antihypertensive effects in combination with amlodipine.

Science

Ankascin® is backed by more than 10 years of clinical research resulting in 120 scientific publications including in vitro and in vivo experiments to prove its benefits and safety. Randomized controlled clinical studies show that Ankascin®:

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Health benefits

  • Increases HDL-C
  • Reduces total cholesterol & LDL-C
  • Decreases triglycerides
  • Prevents atherosclerosis
  • Regulates blood pressure
  • Regulates blood glucose
  • Improves insulin resistance
  • Beneficial effect on Alzheimer’s disease

Legislation

Europe
Red yeast rice is authorized in EU for use in food supplements.

Belgium
Red yeast rice is authorized in Belgium for use in food supplements.

Technical properties

Fermedics offers you on request all technical data of this ingredient, such as Certificate of Analysis (COA), and price quotation.

Storage
Due to the hygroscopic nature, please store at dry conditions in an airtight container. Shelf life is at least two years at 25°C and below 70% RH in original sealed package.

MOQ (minimum order quantity)
Ankascin® 568-P 40Kg
Ankascin® 568-R 10Kg

FormUseDosageStandardized on
PowderNutritional
supplements
Ankascin® 568-R (extract):
110 - 220 mg/day
Ankascin® 568-P:
440 - 880 mg/day
Ankascin® 568-R contains:Monascin ≥ 28 mg/g
Ankaflavin ≥ 9 mg/g
Ankascin® 568-P contains:Monascin ≥ 7 mg/g
Ankaflavin ≥ 2,25 mg/g

Would you like to receive the clinical studies of Ankascin®?

Yes please

References

  • World Health Organization Fact Sheet: Cardiovascular diseases, reviewed September 2016
  • Centers for Disease Control and Prevention, Heart Disease Facts, https://www.cdc.gov/heartdisease/facts.htm
  • World Health Organization, Global Health Observatory Data on Raised
  • Centers for Disease Control and Prevention, High Blood Pressure Frequently Asked Questions, https://www.cdc.gov/bloodpressure/faqs.htm
  • University of Maryland Medical Center, Red Yeast Rice, www.umm.edu/health/medical/altmed/supplement/red-yeast-rice
  • National Institutes of Health, National Center for Complementary and Integrative Health, Red Yeast Rice, nccih.nih.gov/health/red yeast rice
  • Hsu, W.H. and T.M. Pan, A novel PPARgamma agonist monascin’s potential application in diabetes prevention. Food Funct, 2014. 5(7): p. 1334-40.
  • Lee, B.H., et al., Monascin improves diabetes and dyslipidemia by regulating PPAR gamma and inhibiting lipogenesis in fructose-rich diet-induced C57BL/6 mice. Food Funct, 2013. 4(6): p. 950-9.
  • Hsu, W.H. and T.M. Pan, Treatment of metabolic syndrome with ankaflavin, a secondary metabolite isolated from the edible fungus Monascus spp. Appl Microbiol Biotechnol, 2014. 98(11): p.4853-63.
  • Liu, S.-F., et al., A randomized, double-blind clinical study of the effects of Ankascin 568 plus on blood lipid regulation. Journal of Food and Drug Analysis.
  • Wang, Y.-R., et al., A randomized, double-blind clinical study to determine the effect of ANKASCIN 568 plus on blood glucose regulation. Journal of Food and Drug Analysis.
  • Tiraboschi, P., et al., The importance of neuritic plaques and tangles to the development and evolution of AD. Neurology, 2004. 62(11): p. 1984-9.
  • Querfurth, H.W. and F.M. LaFerla, Alzheimer’s disease. N Engl J Med, 2010. 362(4): p. 329-44.
  • Exley, C., et al., An interaction of β-amyloid with aluminium in vitro. FEBS Letters, 1993. 324(3): p. 293-295.
  • Mantyh, P.W., et al., Aluminum, iron, and zinc ions promote
  • Chen, C.-L., K.-Y. Chang, and T.-M. Pan, Monascus purpureus NTU 568 fermented product improves memory and learning ability in rats with aluminium-induced Alzheimer’s disease. Journal of Functional Foods, 2016. 21: p. 167-177.
  • Lee, C.L., et al., Monascin and ankaflavin have more anti-atherosclerosis effect and less side effect involving increasing creatinine phosphokinase activity than monacolin K under the same dosages. J Agric Food Chem, 2013. 61(1): p. 143-50.