Study proves health properties of angkak

MANILA, Philippines - A new study on angkak or red mold rice has proven its health-promoting properties and safety for consumption.

A traditional product produced from fermenting rice with Monascus purpureus, angkak is found to have high levels of antioxidant properties.

The study was conducted by a group of food scientists at the Philippine Rice Research Institute and the Institute of Food Science and Technology of the University of the Philippines.

Angkak samples used in the evaluation were collected from Muñoz and San Jose, Nueva Ecija.

Angkak is the resulting fermented product when the fungus Monascus purpureus is allowed to grow on milled rice producing yellow, orange, and red biopigments used as natural coloring alternatives to synthetic dyes.

Interest in natural colorants have gained ground as synthetic food dyes receive negative assessments. Monascus is one of most recognized and cultivated species of food-grade fungus in Asian countries.

Red mold rice is used extensively in Asia to color fish, soy cheese, red wine, rice koji, meat, and meat products. Although its availability is limited and seasonal in the Philippines, it is widely used in a few areas, particularly in Central Luzon, for coloring bagoong as well as in the preparation of alcoholic beverages.

More than just a food colorant, angkak has been mentioned in several reports as a viable dietary supplement. In the study, angkak samples from Nueva Ecija were discovered to have high antioxidant activity and contain substantial amounts of phenolics and mevinolin compounds.

Antioxidant level of the angkak samples collected were found to be comparable with commercial ones. Antioxidants prevent damage and death to body cell by inhibiting the production of free radicals when one gets exposed to radiation, pollution, pesticides, alcohol, fried foods, etc.

Phenolic compounds are effective antioxidants to rid of heavy metals that can become toxic if they accumulated in large enough amounts in the human body.

Mevinolin obtained from angkak is considered a cardiovascular agent for the treatment of hyperlipidemia, which increases the risk of ailments leading to stroke and heart disease. It is also claimed to reduce total cholesterol.

The study also concluded that angkak being commercialized in Nueva Ecija are safe to consume as their mycotoxin content is within acceptable level.

Filipino researchers are now studying further efficient processing technologies for angkak production and pigment extraction.

The current study being supported by the Biotechnology Program of the Department of Agriculture includes the identification of suitable Philippine rice varieties for maximum pigment production and utilization of Monascus pigments on food and medical applications.  

The publication titled “Health-promoting properties and safety of angkak (red mold rice) sold in Nueva Ecija, Philippines” authored by Mr. Henry Mamucod, Dr. Erlinda Dizon, and Dr. Marissa Romero is in Asia Life Sciences: The Asian International Journal of Life Sciences and can be accessed at http://www.journals.uplb.edu.ph/index.php/ALS/article/view/1224.