University of California Davis researchers found that adding bananas to berry smoothies can reduce the body's absorption of flavanols by 84%, due to an enzyme called polyphenol oxidase that interferes with these beneficial plant compounds. The study suggests pairing berries with low-PPO fruits like pineapple or mango instead to maximize flavanol intake.
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University of California Davis researchers found that adding bananas to berry smoothies can reduce the body's absorption of flavanols by 84%, due to an enzyme called polyphenol oxidase that interferes with these beneficial plant compounds. The study suggests pairing berries with low-PPO fruits like pineapple or mango instead to maximize flavanol intake.