-Mantasha
While adding bananas to smoothies can be delicious and nutritious but it may contract their health benefits due to polyphenol oxidase (PPO) content.
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Polyphenol oxidase (PPO) is a natural enzyme present in many fruits and vegetables, including bananas. It gets activated when the fruit is cut or blended.
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When activated, PPO reacts with oxygen and polyphenols, reducing the availability of these valuable nutrients in smoothies.
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The riper the banana used in a smoothie, the higher the PPO activity, which can reduce the availability of polyphenols from other fruits.
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For individuals aiming to consume flavanols, the study recommends combining flavanol-rich fruits like berries with ingredients low in PPO such as:
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Pineapple is a flavorful addition to smoothies and is low in PPO activity, making it an ideal choice to maximize flavanol absorption without compromising taste.
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Avocado offers a creamy texture and healthy fats as a nutritious alternative to the sweetness of bananas in smoothies.
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Mango, with its lower PPO content, provides sweetness and color without the drawbacks of high PPO activity.
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