Study Reveals Berry-Banana Smoothies May Hinder Flavanol Absorption
Love A Berry-Banana Smoothie? Turns Out It Might Not Be As Healthy As You Think

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A study from the University of California, Davis indicates that combining berries and bananas in smoothies may reduce the body's absorption of flavanols, beneficial compounds linked to heart and brain health. While bananas remain nutritious, they may not be the best choice for maximizing flavanol intake.
- 01The enzyme polyphenol oxidase (PPO) in bananas interferes with flavanol absorption.
- 02Participants consuming banana-based smoothies showed an 84% reduction in flavanol levels compared to those taking flavanol capsules.
- 03Flavanols, found in berries and other fruits, act as antioxidants and support heart and brain health.
- 04Experts recommend pairing low-PPO fruits like mango or pineapple with berries for better flavanol intake.
- 05The study emphasizes the importance of ingredient combinations in smoothies on nutritional absorption.
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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.
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