Most products have, in general, about «yeast of red rice", but actually it is about red yeast rice.
This yeast (Monascus purpureus) is produced on rice and containing a pigment of a pronounced red color. The yeast is therefore red, not the rice.
In Asia, red yeast rice above all a food product. It is used as a coloring agent or seasoning in various Asian dishes such as sauces, vismousses, rice wine, red tofu, marinated vegetables, cured meat etc.
Anecdote: Red yeast rice has been used in Chinese medicines since the Ming Dynasty (1368-1644). It was called "live long rice". The active substance of red yeast rice is monacolin K.
It is therefore important to choose a red yeast which comes from organic farming.
25 mg of Q10H2 (ubiquinol) is sufficient to complement of red yeast rice.
Ubiquinol is the non-oxidized form of the co-enzyme Q10. It is a molecule of natural origin which is produced by fermentation of a yeast. It thus does not contain any impurities caused by chemical synthesis.
Ortho Q10H2 contains 25 mg of vitamin E which aids in the protection of cells from oxidative stress.
Ortho Q10H2 contains pure linseed oil which was pressed and then filtered cold.