Product comprising red clover extract and methods for producing the same

Abstract

The invention relates to a composition comprising isoflavones from red clover. The red clover extract has been fermented to obtain a composition comprising aglycone isoflavones. The fermentation is preferably performed by a lactic acid bacteria or fermented dandelion extract.

1 - 15 . (canceled) 
     
     
         16 . A composition comprising a red clover extract and one or more lactic acid bacteria species. 
     
     
         17 . The composition according to  claim 16 , wherein the red clover extract has been fermented by the one or more lactic acid bacteria species. 
     
     
         18 . The composition according to  claim 16 , wherein the composition comprises red clover isoflavones, and wherein at least 90% of the isoflavones are in an aglycone form. 
     
     
         19 . The composition according to  claim 16 , wherein the composition comprises at least one isoflavone selected from the group consisting of biochanin A, Formononetine, and a combination of biochanin A and Formononetine. 
     
     
         20 . The composition according to  claim 16 , wherein the red clover is selected from the group consisting of  Trifolium pratense pratense, Trifolium pratense americanum, Trifolium pratense frigidum, Trifolium pratense maritimum, Trifolium pratense parviflorum, Trifolium pratense sativum, Trifolium pratense villosum, Rajah, Nordi, Jesper, Joioinen , and  Pawera.    
     
     
         21 . The composition according to  claim 16 , wherein the one or more lactic acid bacteria is selected from the group consisting of  Lactobacillus  spp. and  Bifidobacterium  spp. 
     
     
         22 . The composition according to  claim 16 , wherein the extract has a pH that is in the range of 1 to 5. 
     
     
         23 . A method of making the composition according to  claim 16 , which method comprises the steps of
 i) providing a red clover extract;   ii) providing one or more lactic acid bacteria species;   iii) fermenting said red clover extract with said one or more lactic acid bacteria species, and   iv) obtaining a fermented red clover extract.   
     
     
         24 . The method according to  claim 23 , wherein the step of providing the red clover extract comprises compressing red clover. 
     
     
         25 . The method according to  claim 24 , further comprising the step of heating the red clover to a temperature in the range of 4° C. to 100° C. 
     
     
         26 . The method according to  claim 23 , wherein the red clover is selected from the group consisting of  Trifolium pratense pratense, Trifolium pratense americanum, Trifolium pratense frigidum, Trifolium pratense maritimum, Trifolium pratense parviflorum, Trifolium pratense sativum, Trifolium pratense villosum, Rajah, Nordi, Jesper, Joioinen , and  Pawera.    
     
     
         27 . The method according to  claim 23 , wherein the one or more lactic acid bacteria is selected from the group consisting of  Lactobacillus  spp. and  Bifidobacterium  spp. 
     
     
         28 . A method of treatment of an individual suffering from, or at risk of developing, a disorder selected from the group consisting of menopause-related symptoms, premenstrual syndrome, osteoporosis, arteriosclerosis, cholesterol plaques, hypertension, a cardiovascular disease and a cancer disease, the method comprising the step of administering to said individual the composition according to  claim 16 , wherein said treatment is prophylactic, ameliorating or curative. 
     
     
         29 . The method of treatment according to  claim 28 , wherein the disorder is a menopause-related symptom selected from the group consisting of hot flashes, perspiration, and headache. 
     
     
         30 . The method of treatment according to  claim 28 , wherein the disorder is a cancer disease selected from the group consisting of B-cell precursor (BCP)-leukemia, breast cancer and colorectal cancer.