Banana Blending Reduces Flavonoid Content in Berry Smoothies

A 2023 study reported in *Food and Function* found that adding bananas to berry‑based smoothies markedly lowers the concentration of flavanols, a class of polyphenols linked to cardiovascular health. The loss is attributed to polyphenol oxidase (PPO) enzymes present in bananas, which interact with flavanols when the fruits are blended, degrading up to 80 % of the compounds compared with a control smoothie.

Researchers observed that the longer bananas and berries are mixed in a blender, the greater the flavanol degradation, and even when consumed separately the flavanol levels in the stomach dropped about 40 %. While bananas provide potassium and other nutrients, the study suggests that for those seeking maximum flavanol intake, omitting bananas or substituting low‑PPO fruits such as strawberries may be advisable.