All articles tagged with #polyphenol oxidase
UC Davis researchers found that adding bananas to berry smoothies dramatically reduces flavanol absorption due to the PPO enzyme—banana smoothies showed about 84% lower flavanol levels than a control; pairing flavanol-rich ingredients with low-PPO foods (e.g., mango, pineapple, orange, yogurt) may preserve flavanols.
New research from the University of California, Davis, suggests that adding a banana to smoothies can reduce the absorption of heart-healthy flavanols due to the enzyme polyphenol oxidase (PPO) present in bananas. The study recommends choosing fruits with low PPO activity, such as pineapple or oranges, to optimize flavanol absorption. The research highlights the importance of food preparation and combinations in maximizing the health benefits of fruit smoothies.
Researchers at the University of California, Davis conducted a study to determine how blending different fruits in smoothies affects the absorption of flavanols, which are beneficial for heart and cognitive health. They found that adding a banana to a smoothie significantly decreased the levels of flavanols in the body compared to a control group. The study suggests that combining flavanol-rich fruits like berries with low polyphenol oxidase (PPO) activity ingredients such as pineapple, oranges, mango, or yogurt may be a better way to maximize the health benefits of smoothies. The findings highlight the importance of food preparation and combinations in optimizing the absorption of dietary compounds.