Research, recipes, and rare detail on Monascus purpureus — from fermentation tanks in Hebei to the capsule on your kitchen counter. Written by our biochemists, formulators, and partner growers.
Inside the lab notebook: how a single Monascus strain isolated in 2017 became the backbone of our flagship extract, why rice-to-rice transfer matters more than temperature swings, and what we learned the hard way from a contaminated lot in 2022.
Read the 12-minute essayLong-form writing on bioactives, formulation craft, and what "naturally fermented" actually means on a certificate of analysis.
Spoiler: structurally yes, but the co-metabolites travelling alongside Monacolin K in a fermented extract change how your liver handles the dose.
A plain-language map of HMG-CoA reductase, the mevalonate route, and the small bottleneck where monacolins do their quiet work.
Field journal from our partner farms in Chengde — what a wet monsoon does to a Monascus harvest, and why we now test for citrinin at three stages.
Why most clinical protocols now co-administer ubiquinol, what dose makes biochemical sense, and which forms actually survive the stomach.
What the new labeling requirements actually mean for a red yeast rice supplement, what they don't, and how Twin Horse adjusted its QA pipeline in response.
Subscribe to the Journal — quiet, infrequent, and free of upsells. Just the next piece from the bench, with a reading list on the side.