Red yeast rice showed antioxidant activity and altered electrical potential differences in several traditional acupuncture meridians, particularly those associated with digestion and circulation.
Researchers characterised red yeast rice by measuring its acidity, oxidation-reduction properties, antioxidant capacity, enzyme activity, and particle-size distribution. Volunteers were randomly assigned to consume either red yeast rice mixed with water or water alone, while electrical potential differences were continuously monitored across twelve acupuncture meridians on the left side of the body during the observation period.
Compared with the water control, red yeast rice significantly changed electrical potential differences in the stomach, heart, small intestine, and liver meridians. The material also demonstrated measurable antioxidant properties, supporting the possibility that its chemical characteristics may be associated with its observed effects on meridian electrical activity.
