A method of extraction of deflamin from suitable seeds, comprising: - at least one step at high temperature of at least 80 degrees Celsius or boiling; and - at least one step at low pH of pH 4 or lower; - at least one step of contacting the extract with high ethanol concentrations of at least 30%, 40%, 70% or at least 90% v/v ethanol; wherein preferably said method comprises the following steps in this order/sequence or a different order/sequence: (a) boiling the intact seeds in water, followed by extraction in water or buffer, and fat removal, or reducing the intact seeds to flour, extraction in water or buffer followed by fat removal and boiling, or fat removal from the flour followed by extraction in water or buffer and boiling, (b) exposing the soluble fraction to a sufficiently low pH value of pH 4.0 or lower to allow the precipitation of most of the remaining proteins/polypeptides, (c) resuspending the precipitated fraction in 30% to 50% (v/v) ethanol, preferably about 40% (v/v) ethanol, with the solution also optionally also containing 0.4 M NaCl, to obtain a supernatant that contains deflamin, and optionally performing the following steps: (d) making up the soluble fraction to 90% (v/v) ethanol to precipitate deflamin and optionally storing at - 5 ° C to - 30 ° C, preferably at - 20 ° C, or precipitating the deflamin by other means, such as freeze-drying, (e) cleaning the precipitated deflamin from contaminants by repeating steps (c) and (d), (f) dissolving the precipitated deflamin, for example, in water, and desalting. - at least one step at high temperature of at least 80 degrees Celsius or boiling; and - at least one step at low pH of pH 4 or lower; - at least one step of contacting the extract with high ethanol concentrations of at least 30%, 40%, 70% or at least 90% v/v ethanol; (a) boiling the intact seeds in water, followed by extraction in water or buffer, and fat removal, or reducing the intact seeds to flour, extraction in water or buffer followed by fat removal and boiling, or fat removal from the flour followed by extraction in water or buffer and boiling, reducing the intact seeds to flour, extraction in water or buffer followed by fat removal and boiling, or fat removal from the flour followed by extraction in water or buffer and boiling, (b) exposing the soluble fraction to a sufficiently low pH value of pH 4.0 or lower to allow the precipitation of most of the remaining proteins/polypeptides, (c) resuspending the precipitated fraction in 30% to 50% (v/v) ethanol, preferably about 40% (v/v) ethanol, with the solution also optionally also containing 0.4 M NaCl, to obtain a supernatant that contains deflamin, and optionally performing the following steps: (v/v) ethanol, with the solution also optionally also containing 0.4 M NaCl, to obtain a supernatant that contains deflamin, and optionally performing the following steps: (d) making up the soluble fraction to 90% (v/v) ethanol to precipitate deflamin and optionally storing at - 5 ° C to - 30 ° C, preferably at - 20 ° C, or precipitating the deflamin by other means, such as freeze-drying, (e) cleaning the precipitated deflamin from contaminants by repeating steps (c) and (d), (f) dissolving the precipitated deflamin, for example, in water, and desalting. <EOS>