Khaberni - Scientists from the University of California, Davis, revealed that preparing smoothies by adding bananas may reduce the body's absorption of flavanol compounds, which are natural antioxidants that enhance the health of the heart and brain.
Smoothies are a quick and easy way to consume daily servings of fruits and vegetables, but the team's study indicated that the composition of ingredients significantly affects the nutritional value absorbed.
In the experiment, participants took a flavanol capsule before drinking a smoothie containing either bananas or berries. The results showed that flavanol levels in the blood and urine dropped by 84% in those who drank the banana smoothies compared to other smoothies.
This effect is linked to the enzyme polyphenol oxidase (PPO) found in bananas, which is responsible for their browning after peeling, and also affects the body's ability to absorb flavanol.
The lead author, Javier Ottaviani, explained: "We were surprised by how quickly a single banana impacted the flavanol levels in the body, highlighting the importance of understanding how food preparation and different ingredients influence nutritional absorption."
Based on these findings, the researchers suggest replacing bananas with low-PPO ingredients such as pineapple, oranges, mango, or yogurt, or avoiding mixing them with flavanol-rich foods if bananas are an essential part of the smoothie.
The study was published in the journal Food & Function.
