

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!
AI Snips
Chapters
Books
Transcript
Episode notes
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.
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.
Smoothie Consumption Tip
- Drink smoothies with bananas immediately to minimize polyphenol loss.
- Even quick consumption might reduce polyphenol absorption compared to skipping the banana.