Danish Study Finds Flower Extract That Prevents Menopause Symptoms
Many women going through menopause may be familiar with the use of Red Clover as a natural treatment that can soothe hot flush symptoms and fluctuations in hormone levels. According to a new study by Danish researchers, this holds true, if the Red Clover is digested in the fermented form. It has shown positive results for significant decreases in both the number of hot flushes experienced daily and the severity of them.
One in three women over 50 are said to be affected by the accelerated menopausal bone loss, but the use of Fermented Red Clover was shown to blunt these symptoms. This new study is very important for the advancement of natural remedies for common issues affecting the population. It promises all the benefits of traditional hormonal therapies without the risk of cancer or cardiovascular diseases.
The study was conducted by Per Bendix Jeppesen and his colleague Ph.D. Max Norman Tandrup Lambert at the Aarhus University Hospital. Speaking on why Fermented Red Clover is so effective, Max said, Max said, “It is the fermentation process of the Red Clover extract that makes the difference, as the lactic acid fermentation increases the bioavailability of the bioactive estrogen-like compounds (known as isoflavones or phytoestrogens) that Red Clover has in abundance.”
He continued “The challenge with isoflavones is that they can be difficult to digest as they naturally occur in the plant-bound to sugar molecules which prevent absorption. Hence, a large proportion of the isoflavones that are consumed (e.g. as a pill or capsule) can pass through the intestine without entering circulation. This problem is bypassed when the Red Clover extract undergoes a fermentation process. To be technical the process separates the sugar molecules from the isoflavones, thereby increasing bioavailability.”
As a by-product of the study, the researchers inadvertently provided an invaluable seal of approval to an ecological farmer and business owner, Michael Mohr Jensen, who has patented the process of the Fermented Red Clover extract. Per approached the research in a business-oriented respect, explaining, “For me, when I can see that research has a realistic use practically I get extra curious. The fact that the research we have contributed has direct practical application is a great positive, it doesn’t happen enough even with all the universities talking about becoming more business orientated and the necessity of collaboration with businesses.”
Michael approached Per to ask if he and the other researchers from his department at the Aarhus University Hospital could investigate his hypothesis that fermented Red Clover extract can act a natural healthy alternative to traditional therapy prescribed by doctors. The result of the study was that Per and Max advised the farmer that he should fine-tune his Red Clover extract to improve the gastrointestinal uptake of the active isoflavone compounds.
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