Smoothies are often considered a quick and nutritious meal option, particularly berry-banana blends known for their creamy texture. However, a study conducted by the University of California, Davis, suggests that this popular combination may not be optimal for flavanol absorption. Flavanols are antioxidants linked to heart and brain health found in various fruits. The research indicates that bananas contain an enzyme called polyphenol oxidase (PPO), which reduces the body’s ability to absorb flavanols when blended. In tests, individuals consuming banana-based smoothies exhibited an 84% lower flavanol level compared to those taking flavanol capsules. In contrast, smoothies made with low-PPO fruits maintained higher flavanol levels. While bananas remain a good source of nutrients like fiber and potassium, they may not be the best choice for maximizing flavanol intake. Nutrition experts suggest pairing berries with fruits such as mango or pineapple instead. This study highlights how the combination and preparation of ingredients can significantly impact nutritional benefits.