A groundbreaking analysis reveals striking differences in flavanol absorption across various fruit smoothie combinations. Berry-only smoothies demonstrated 88% antioxidant absorption, while the addition of a single banana reduced this to just 16% within two hours of consumption. This represents an 84% reduction in the health benefits consumers expect to receive. The research, conducted by UC Davis’s Department of Food Science, attributes this dramatic decline to polyphenol oxidase enzymes in bananas that degrade flavanols before the body can absorb them. In contrast, berry smoothies combined with apples or citrus fruits maintained substantially higher absorption rates, ranging from 70% to 90%. These findings underscore the importance of understanding fruit interactions when designing nutritionally optimized beverages. Read the full article on GMJ Newsroom.
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