The Claim
The cinnamaldehyde/β-cyclodextrin inclusion complex at 10% concentration significantly improves the sustained antioxidant activity of soy protein isolate films during 28 days of storage, maintaining 58.39% DPPH radical scavenging, while higher concentrations exhibit rapid decay due to structural instability.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Soy protein films containing a 10% cinnamaldehyde/β-cyclodextrin complex retain 58.39% of their antioxidant activity after 28 days of storage, while films with higher concentrations lose antioxidant activity more quickly due to structural breakdown.
See the scientific wording
The cinnamaldehyde/β-cyclodextrin inclusion complex significantly improves the sustained antioxidant activity of soy protein isolate films during storage, with the 10% formulation maintaining 58.39% DPPH radical scavenging after 28 days, compared to rapid decay in higher concentrations due to structural instability.
When cinnamaldehyde is trapped inside a cyclodextrin ring, it releases slowly over time, keeping the antioxidant active for weeks. Too much of it breaks the structure, causing it to leak out fast and lose its effect.
What the research says
1 studyAdding just the right amount of this special spice-and-cyclodextrin mix to soy protein films helps the antioxidant last longer without breaking down — too much makes it clump and fail, just like the claim says.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.