Cholestin is derived from Monascus Purpureus Went fermented on rice, a traditional oriental food commonly known as Hongqu in China and as Red Yeast Rice in the United States. The health- enhancing qualities of this food have been known and used in several Asian countries for more than two thousand years.

The ancient Chinese pharmacopoeia Ben Cao Gan Mu records the use of red yeast to promote the health of the cardiovascular system. This application was confirmed by the discovery that a proprietary strain of the yeast produces metabolic agents that assist in the promotion of normal cholesterol levels.

The proper balance of cholesterol and triglycerides is essential to human health. Cholesterol is a key component of cell membranes and an important substrate for the biosynthesis of essential hormones.

Most of the body's supply of cholesterol (approximately 80 percent) is synthesised in the liver. This biosynthetic process is rigorously controlled by biochemical feedback mechanisms. The amount of cholesterol produced by the liver is controlled by the enzyme HMG-CoA (Hydroxymethyl- glutaryl CoA) reductase. When the liver senses that more cholesterol is needed, more of the enzyme is produced to increase cholesterol production. When the liver senses that there is enough cholesterol in your body, less of the enzyme is produced to decrease cholesterol production. The essential feedback mechanism helps to keep your body's cholesterol level in balance.

The effect of Cholestin is partially attributed to the presence of HMG-CoA reductase inhibitors in its composition. The HMG-CoA reductase inhibitors in Cholestin are important because they help the body maintain normal cholesterol levels by emulating the natural process that takes place within your body.