Nutrition Facts with Dr. Greger

Smoothie News You Can Use

32 snips
Apr 3, 2025
Smoothie-making is an art that impacts nutrient absorption more than you might think. The discussion reveals how bananas can hinder polyphenol absorption while mangoes might be a smarter choice. Dive into the culinary science of smoothies and learn about enzyme interactions that affect nutrition. Get tips on optimizing your smoothie ingredients for maximum health benefits!
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INSIGHT

Enzymatic Browning

  • Polyphenol oxidase, found in bananas and potatoes, breaks down polyphenols when exposed to oxygen.
  • This enzymatic browning is part of the plant's defense mechanism, producing antimicrobial compounds.
INSIGHT

Banana's Impact on Smoothie Nutrition

  • Blending bananas with polyphenol-rich foods like berries or cocoa in smoothies might reduce their nutritional value.
  • Banana's polyphenol oxidase can significantly decrease flavanol levels in a smoothie within an hour.
ADVICE

Smoothie Consumption Tip

  • Drink smoothies with bananas immediately to minimize polyphenol loss.
  • Even quick consumption might reduce polyphenol absorption compared to skipping the banana.
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