The Claim

Glucono-δ-lactone (GDL)-coagulated tofu exhibits higher total phenolic content and greater antioxidant activity (as measured by DPPH and ferric reducing antioxidant power) following in vitro intestinal digestion than tofu coagulated with magnesium chloride or calcium sulfate, due to a more porous matrix that enhances the release of bound phenolic compounds.

Source: Effects of Matrix Structure on Protein Digestibility and Antioxidant Property of Different Soybean Curds During In Vitro Digestion.

What the research says

Roughly balanced

Support and challenge are close. The picture may shift as more studies come in.

Supports
6score
Challenges
0score

These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.

How it works
1 study reviewed
In plain English

Tofu made with glucono-δ-lactone has more phenolic compounds and stronger antioxidant activity after simulated digestion than tofu made with magnesium chloride or calcium sulfate, because its structure releases more of these compounds during digestion.

See the scientific wording

Glucono-δ-lactone (GDL)-coagulated tofu has higher total phenolic content and antioxidant activity (measured by DPPH and ferric reducing antioxidant power) after in vitro intestinal digestion compared to magnesium chloride- and calcium sulfate-coagulated tofu, likely due to enhanced release of bound phenolic compounds from its more porous matrix.

Why this might work

Tofu made with glucono-δ-lactone forms a looser, more open protein structure that lets digestive enzymes penetrate deeper and break down proteins more completely. This breaks the bonds holding antioxidant compounds inside the protein network, freeing them into the digestive fluid where they can act as antioxidants.

Verified mechanismbased on 1 study

What the research says

1 study

  1. Study: Effects of Matrix Structure on Protein Digestibility and Antioxidant Property of Different Soybean Curds During In Vitro Digestion.

    Tofu made with glucono-δ-lactone has a looser, more open structure, so when it’s digested in a test that mimics the human gut, more antioxidant compounds escape from it than from other types of tofu. This study found exactly that.

Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies

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