[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

• Lower cholesterol: Soy has been associated with a significant reduction of total cholesterol levels in the blood, including low-density lipoprotein cholesterol (LDL, also known as the “bad cholesterol”) and triglycerides. Studies show that when soy proteins replace foods high in saturated fat, trans-saturated fats, and cholesterol, there is a correlation with lower total cholesterol levels.
• Reduce the risk of heart disease: Soy’s fiber, polyunsaturated fats, and plant proteins have been shown to lower heart disease risk. The isoflavones found in soy can improve your heart health by keeping your arteries and blood vessels clean and clear — they may increase nitric oxide secretion by endothelial cells, (the cells that line blood vessels) causing smooth muscle cells in the vessel wall to relax. This allows for blood to flow more easily, thereby decreasing heart attack risk or clotting. Recent research has also shown that soy may have an impact on a biomarker called e-selectin, which is capable of increasing the risk of heart disease. E-selectin is a protein that can be found in endothelial cells of individuals with heart disease. This protein makes the cells sticky and attractive to inflammatory cells that can damage the vessel. Isoflavones seem to play a role in reducing the amount of e-selectin, thereby decreasing inflammation and maintaining the smooth lining of the vessel walls.
• Regulate leptin (the “satiety hormone”): In adults with metabolic diseases such as obesity, insulin resistance, or type II diabetes mellitus, soy protein may play a role in reducing elevated leptin levels (another biomarker that can influence heart disease risk). Usually, leptin rises after a meal and signals to the brain that you are full or satiated. However, in insulin-resistant or obese adults, leptin levels are chronically elevated and lose effectiveness on the brain. High leptin levels don’t prevent hunger, and instead begin to affect other aspects of health, such as immune function, and cardiovascular health, including high blood pressure. In adults with metabolic disorders, eating soy may help lower leptin levels to a healthier range.

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