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New Research Reveals Why You Shouldn’t Add a Banana to Your Smoothies (scitechdaily.com)
submitted 1 year ago by d3Xt3r@beehaw.org to c/food@beehaw.org
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Researchers have found that the enzyme polyphenol oxidase (PPO) in certain fruits like bananas can reduce the absorption of heart-healthy flavanols, especially when combined with flavanol-rich ingredients like berries. The study suggests choosing ingredients with low PPO activity, such as pineapple or oranges, when making smoothies to optimize flavanol absorption.

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[-] howrar@lemmy.ca 6 points 1 year ago

So basically, just add a bit of lemon juice to your smoothie?

[-] cnnrduncan@beehaw.org 10 points 1 year ago

I'm not confident saying for sure without reading the actual paper - it really depends on how PPO interacts with the flavanols, but at the end of the day denaturing the PPO with heat should make it a non-issue. Keep in mind though that bananas are far from the only smoothie ingredient with PPO!

[-] Tolookah@discuss.tchncs.de 4 points 1 year ago

Or add cooked banana instead? Heat it up before freezing that over ripe banana.

this post was submitted on 27 Aug 2023
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