If a healthy slurp is your aim, skip the banana when you whip up a smoothie. Researchers at the University of California-Davis found that adding banana may interfere with absorption of powerful compounds called flavanols, which are linked to brain and heart health. “We were really surprised to see how quickly adding a single banana decreased the level of flavanols in the smoothie and the levels of flavanol absorbed in the body,” lead author Javier Ottaviani said in a news release. He’s an adjunct researcher at UC-Davis and director of the Core Laboratory at Mars Edge, part of Mars Inc. Flavanols — which are found in such foods as apples, berries, cocoa and grapes — are natural compounds that help support memory, reduce inflammation and improve blood flow when consumed regularly. That is, unless banana or another ingredient get in the way, researchers say. The problem is an enzyme abundant in bananas called polyphenol oxidase (PPO). In experiments, banana-based smoothies dramatically cut flavanol absorption compared to berry-based ones, researchers reported recently in the journal Food and Function. They wanted to learn whether the same enzyme activity that quickly causes a banana or apple to turn brown when peeled affected how much of these beneficial flavanols the body absorbs when the fruits are combined in a smoothie. “We sought to understand, on a very practical level,… read on > read on >

















