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Banana Smoothie Blocker: Gut Health Study Shocker
25 Nov
Summary
- Banana enzyme PPO significantly reduces heart-healthy flavanol absorption.
- Flavanol absorption dropped by 84% when bananas were added to smoothies.
- Berries, apples, and grapes may retain benefits with low-PPO ingredients.
New research from UC Davis highlights a significant interaction between bananas and flavanol absorption in smoothies. The study found that the enzyme polyphenol oxidase (PPO), naturally present in high levels in bananas, can inhibit the body's uptake of beneficial plant compounds known as flavanols. These compounds are linked to improved heart and brain health.
Participants consumed smoothies with and without bananas, alongside a flavanol capsule. Results showed an 84% reduction in flavanol absorption when bananas were included, a finding that surprised the research team. Even a single banana was observed to alter measurable flavanol levels in the body.
Researchers suggest that for optimal flavanol benefits, high-flavanol fruits such as berries, apples, or grapes should be paired with low-PPO ingredients like pineapple, oranges, mango, or yogurt. While bananas are nutritious, they may interfere with flavanol absorption and are better consumed alone or with PPO-compatible foods.
