A new study from the University of California, Davis reveals that combining bananas with berry smoothies substantially reduces the body’s capacity to absorb beneficial flavanols. Polyphenol oxidase enzymes naturally present in bananas break down flavanols before intestinal absorption occurs, according to research published in Food & Function. The study measured flavanol levels in participants’ blood after consuming various fruit combinations, demonstrating that berry-only smoothies maintained 88% flavanol absorption compared to just 16% when bananas were added. Given that flavanols play a critical role in cardiovascular health by improving blood vessel function and reducing inflammation, this finding challenges conventional smoothie preparation practices. Nutritional biochemists emphasize that understanding these enzymatic interactions is essential for optimizing the health benefits of fruit-based beverages. Read the full article on GMJ Newsroom.
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