LONDON (IT BOLTWISE) – A new study from the University of California-Davis suggests that bananas in smoothies may interfere with the absorption of flavanols, which are important for heart and brain health. The researchers found that an enzyme in bananas dramatically reduces the absorption of these beneficial compounds. This discovery could have far-reaching implications for the preparation of healthy smoothies.
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A recent study from the University of California-Davis has produced surprising results on the effect of bananas in smoothies on the body’s absorption of flavanols. Flavanols are natural compounds found in foods such as apples, berries, cocoa and grapes and are known for their positive effects on memory, anti-inflammatory and improving blood circulation. The researchers found that adding a banana to a smoothie can significantly reduce the absorption of these compounds.
The reason for this impairment lies in an enzyme that is abundant in bananas: polyphenol oxidase (PPO). This enzyme is also known for causing bananas and apples to brown quickly when peeled. The study tested two different smoothies: one with banana and high PPO activity and another with berries and low PPO activity. The results showed that the banana smoothie reduced flavanol absorption by 84% compared to a control supplement.
These findings could have far-reaching implications for smoothie making, especially for people trying to get the 400 to 600 milligrams of flavanols per day recommended by the Academy of Nutrition and Dietetics. The researchers recommend avoiding bananas when making smoothies and instead relying on berries to maximize the absorption of flavanols.
The study, funded by Mars Inc., could also pave the way for further research into how food preparation affects nutrient absorption. Another example is tea, an important source of flavanols, where the method of preparation could influence the availability of these compounds in the body. These findings highlight the importance of food preparation for nutrient absorption and could open new avenues for optimizing nutrition.
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