Nutrition Facts with Dr. Greger Smoothie News You Can Use
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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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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.
