Bananas: Ruining Your Smoothie’s Health Benefits
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Smoothie Ingredients Can Impact Nutrient Absorption, Study Finds
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New research from UC Davis reveals that combining certain fruits in smoothies can alter how effectively the body absorbs beneficial compounds called flavanols.
The Impact of Polyphenol Oxidase on Flavanol Absorption
Smoothies are a convenient way to increase fruit and vegetable intake, but a recent study from the University of California, Davis, suggests that not all ingredient combinations are created equal. Researchers discovered that the interaction between polyphenol oxidase (PPO), an enzyme naturally present in many fruits, and flavanols can substantially impact how much nutrition the body actually absorbs.The findings were published in the Royal Society of Chemistry’s journal Food & Function.
Flavanols are bioactive compounds linked to improved heart and brain health, and are found in abundance in popular smoothie ingredients like apples, pears, blueberries, blackberries, grapes, and cocoa. These compounds act as antioxidants and have been shown to reduce inflammation. The National Institutes of Health details the health benefits of flavanols, highlighting their potential role in preventing chronic diseases.
How Enzyme Activity Affects Nutrient Bioavailability
The study focused on polyphenol oxidase (PPO), the enzyme responsible for the browning of fruits like apples and bananas when exposed to air. Lead author Javier Ottaviani, director of the Core Laboratory of Mars Edge (part of Mars, Inc.) and adjunct researcher at UC Davis, explained the research’s motivation: “We sought to understand, on a very practical level, how a common food and food preparation like a banana-based smoothie could affect the availability of flavanols to be absorbed after intake.”
The UC Davis team investigated whether PPO activity alters the chemical structure of flavanols, making them less available for absorption in the digestive system. The browning observed in cut fruit is a result of PPO reacting with oxygen,and the researchers hypothesized that this same reaction could affect flavanol bioavailability. Initial findings suggest that PPO *does* impact flavanol structure,possibly reducing their health benefits.
While the study didn’t test every possible fruit combination, it provides a crucial starting point for understanding these complex interactions. The researchers used a simulated digestive system to assess how different fruit combinations affected flavanol breakdown.
Implications for Smoothie Lovers
The research doesn’t mean smoothies are unhealthy, but it suggests that mindful ingredient selection can maximize their nutritional value. Here are some considerations:
- Pairing with Caution: Combining high-PPO fruits (like bananas and apples) with flavanol-rich ingredients might reduce absorption.
- Consider cocoa: Cocoa is a rich source of flavanols and might potentially be less affected by PPO activity.
- Freshness Matters: Using freshly prepared smoothies,rather than letting them sit,could minimize PPO’s