UC Study Finds Banana Smoothies Cut Flavanol Absorption 84%

2 articles · Updated · MiNDFOOD · May 19

An 84% drop in flavanol levels was seen after participants drank a banana smoothie, compared with a mixed-berry control in a University of California study.
Bananas are naturally high in polyphenol oxidase, or PPO, an enzyme researchers tested for its effect on how much of the heart- and brain-linked compounds the body absorbs.
Lead researcher Javier Ottaviani said people seeking flavanols should pair berries with low-PPO ingredients such as pineapple, oranges, mango or yogurt instead of bananas.
Bananas still remain a healthy fruit, the researchers said, but they advised avoiding combinations of high-PPO produce with flavanol-rich foods like berries, grapes and cocoa.

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Is there a simple kitchen trick to stop bananas from blocking the nutrients in your smoothie?