The Meridian Tropism and Classification of Red Yeast Rice Investigated by Monitoring Dermal Electrical Potential

Area of Science:

• Traditional Chinese Medicine
• Biochemistry
• Physiology

Background:

• Red yeast rice is a traditional Chinese food and medicine with purported health benefits, including cholesterol-lowering effects.
• Its antioxidative capacity and physiological effects require further scientific investigation.

Purpose of the Study:

• To analyze the antioxidative properties of red yeast rice.
• To investigate the effects of red yeast rice consumption on the electrical potential difference (EPD) of the 12 acupuncture meridians.

Main Methods:

• Red yeast rice was analyzed for pH, oxidation-reduction potential (ORP), ABTS, FRAP, T-SOD, and particle size.
• Twenty volunteers were divided into a red yeast rice group and a control group.
• The EPD of 12 acupuncture meridians was monitored in real-time for 70 minutes after consumption.

Main Results:

• Red yeast rice exhibited specific biochemical properties: pH 4.22, ORP 359.63 mV, ABTS 0.48 mmol Trolox, FRAP 0.08 mmol FeSO4, T-SOD 4.71 U, and particle sizes of 108 nm (7.1%) and 398.1 nm (92.9%).
• Consumption of red yeast rice led to significant alterations in the EPD of the stomach, heart, small intestine, and liver meridians.

Conclusions:

• Red yeast rice possesses measurable antioxidative capacities.
• Red yeast rice consumption demonstrably influences the bioelectrical properties of key acupuncture meridians, suggesting potential therapeutic applications.