AOR - Red Yeast Rice + Garlic | 60 Capsules
AOR’s Red Yeast Rice + Garlic harnesses the complementary relationship of both ingredients to deliver superior results. The primary effect of Red Yeast Rice (RYR) is to provide antioxidants that prevent the oxidation of cholesterol that can lead to the formation of plaques. Oxidized LDL is particularly atherogenic and contributes to plaque formation in the arteries. Antioxidants support healthy blood vessels by maintaining the cholesterol in its normal reduced state. RYR works synergistically with garlic to dilate blood vessels to allow for smooth blood flow to reduce fats in blood depositing in blood vessels.
AOR uses the patented extract Ankascin 568® which is standardized to two powerful pigments – ankascin and monascin. These pigments that are formed during the fermentation process and are strong antioxidants with a propensity for cardiovascular tissues.
One of the main active compounds in garlic is allicin, which is formed when garlic is crushed or chopped along with other sulfur-containing compounds like diallyl disulfide and S-allyl cysteine. These compounds are believed to have various effects on lipid metabolism and cholesterol biosynthesis. Garlic compounds are thought to moderately inhibit the enzyme HMG-CoA reductase, and the sulfur-containing compounds in garlic have been shown to have antioxidant properties that may contribute to lowering LDL cholesterol by reducing the oxidation of LDL particles.
Finally, garlic is also thought to have a mild blood-thinning effect, which could improve overall cardiovascular health and reduce the risk build-up.
Original: $29.26
-65%$29.26
$10.24AOR - Red Yeast Rice + Garlic | 60 Capsules
AOR’s Red Yeast Rice + Garlic harnesses the complementary relationship of both ingredients to deliver superior results. The primary effect of Red Yeast Rice (RYR) is to provide antioxidants that prevent the oxidation of cholesterol that can lead to the formation of plaques. Oxidized LDL is particularly atherogenic and contributes to plaque formation in the arteries. Antioxidants support healthy blood vessels by maintaining the cholesterol in its normal reduced state. RYR works synergistically with garlic to dilate blood vessels to allow for smooth blood flow to reduce fats in blood depositing in blood vessels.
AOR uses the patented extract Ankascin 568® which is standardized to two powerful pigments – ankascin and monascin. These pigments that are formed during the fermentation process and are strong antioxidants with a propensity for cardiovascular tissues.
One of the main active compounds in garlic is allicin, which is formed when garlic is crushed or chopped along with other sulfur-containing compounds like diallyl disulfide and S-allyl cysteine. These compounds are believed to have various effects on lipid metabolism and cholesterol biosynthesis. Garlic compounds are thought to moderately inhibit the enzyme HMG-CoA reductase, and the sulfur-containing compounds in garlic have been shown to have antioxidant properties that may contribute to lowering LDL cholesterol by reducing the oxidation of LDL particles.
Finally, garlic is also thought to have a mild blood-thinning effect, which could improve overall cardiovascular health and reduce the risk build-up.
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Description
AOR’s Red Yeast Rice + Garlic harnesses the complementary relationship of both ingredients to deliver superior results. The primary effect of Red Yeast Rice (RYR) is to provide antioxidants that prevent the oxidation of cholesterol that can lead to the formation of plaques. Oxidized LDL is particularly atherogenic and contributes to plaque formation in the arteries. Antioxidants support healthy blood vessels by maintaining the cholesterol in its normal reduced state. RYR works synergistically with garlic to dilate blood vessels to allow for smooth blood flow to reduce fats in blood depositing in blood vessels.
AOR uses the patented extract Ankascin 568® which is standardized to two powerful pigments – ankascin and monascin. These pigments that are formed during the fermentation process and are strong antioxidants with a propensity for cardiovascular tissues.
One of the main active compounds in garlic is allicin, which is formed when garlic is crushed or chopped along with other sulfur-containing compounds like diallyl disulfide and S-allyl cysteine. These compounds are believed to have various effects on lipid metabolism and cholesterol biosynthesis. Garlic compounds are thought to moderately inhibit the enzyme HMG-CoA reductase, and the sulfur-containing compounds in garlic have been shown to have antioxidant properties that may contribute to lowering LDL cholesterol by reducing the oxidation of LDL particles.
Finally, garlic is also thought to have a mild blood-thinning effect, which could improve overall cardiovascular health and reduce the risk build-up.
