Fig. 1. Proteolytic inhibition in red clover extracts requires o-diphenols. Proteolysis, as measured by amino acid release over time, was measured in red clover leaf extracts that were unfractionated (Crude, ), desalted by gel filtration to remove low molecular weight compounds (Desalted, ), or desalted and supplemented with the o-diphenol caffeic acid at a final concentration of 3 mM (Desalted+CA, •). Results are the average ± SEM of three experiments using independently prepared extracts.