Bananas may reduce flavanol absorption in berry smoothies

Research from the University of California, Davis, indicates that combining bananas with berry-based smoothies can reduce the body’s absorption of flavanols by up to 84 per cent.

The reduction is caused by polyphenol oxidase (PPO), an enzyme found in high amounts in bananas that causes them to brown. When blended with flavanol-rich foods such as berries, cocoa, or apples, the PPO enzyme breaks down the flavanols before they can be absorbed. While this reaction significantly impacts flavanol levels, it does not appear to affect other nutrients like fiber, vitamins, or anthocyanins.

Nutrition experts note that the study was small and focused on a specific biochemical metric. To maximize flavanol intake, which the Academy of Nutrition and Dietetics suggests should be between 400 and 600 milligrams daily for cardiometabolic health, experts recommend pairing berries with low-PPO ingredients such as pineapple, oranges, mango, or yogurt.