Bananas are inexpensive and popular for smoothies, but recent research indicates they may lower the nutritional benefits of drinks by interfering with flavanol absorption. When bananas combine with flavanol-rich foods like berries, circulation of flavan-3-ols diminishes. This occurs because bananas release polyphenol oxidase (PPO), an enzyme that degrades flavanols. For those seeking maximal health benefits from smoothies, avoiding bananas and opting for alternatives like silken tofu can preserve creaminess without detracting from nutritional value.
A 2023 study published in Food and Function reveals that bananas can interfere with the absorption of antioxidants called flavanols when paired with certain fruits.
Bananas release an enzyme, polyphenol oxidase (PPO), which degrades beneficial flavanol compounds, thereby reducing the health benefits when included in smoothies.
Excluding bananas from smoothies allows for better absorption of healthful compounds like flavan-3-ols, which support heart health and offer antioxidant benefits.
Alternatives to bananas, such as silken tofu, can be utilized in smoothies to maintain creaminess while avoiding the negative impact on nutritional value.
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