Strategies to Preserve Nutritional Quality in Smoothies

To mitigate the negative effects of polyphenol oxidase found in bananas, alternative smoothie ingredients and preparation methods can be considered. For instance, fruits like mangoes and leafy greens such as kale possess significantly lower enzyme activity, making them preferable additions. Cooking fruits and vegetables can deactivate the enzyme, suggesting that processed smoothie options or incorporating lemon juice may help preserve nutritional quality. These strategies underscore the importance of ingredient selection and preparation in maximizing the health benefits of smoothies.