2.5. Red Clover Extract and Placebo Formulations
COLD
The RCE and placebo formulations were produced by Herrens Mark ApS (Odense, Denmark). A heterogeneous culture (proprietary) of bacteria was used to facilitate the cold fermentation of pressed red clover to improve the bioavailability of the isoflavones. The isoflavone content in the RCE was determined as previously described [For the study, the two treatments were prepared using RCE from a single batch or water with the addition of stevia (1.2 g/L), natural sugar-free flavor (1.5 g/L orange and 1 g/L raspberry), and brown food coloring (ammoniated caramel) (10 g/L). The RCE and placebo were packed in identical, sealed cardboard two-liter boxes. Participants consumed 35 mL of RCE or placebo twice a day: self-dosing in the morning and evening with a meal, corresponding to a total daily intake of 58.38 mg isoflavones (58.1 mg aglycones/d) for the RCE group and 0 mg isoflavones for the placebo group.