Nutrition Facts with Dr. Greger Bananas in Smoothies?
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Mar 7, 2024 Exploring the impact of banana enzymes on nutrient content in smoothies, including ways to inhibit enzymatic browning. Comparing effects of banana almond milk smoothies vs. chocolate-flavonoid versions. Tips on preventing fruit browning with vitamin C, citric acid, and lemon juice.
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Plant Defense Causes Fruit Browning
- Plants use polyphenol oxidase to oxidize polyphenols into defensive, antimicrobial compounds.
- This reaction forms melanin and causes browning in bananas and other produce.
Banana Blending Rapidly Destroys Flavonols
- Blending cocoa flavonols with banana caused polyphenol levels to plummet, with a half-life of ~10 minutes.
- Researchers observed over 90% loss in the blended smoothie within an hour.
Enzyme Still Works In The Stomach
- When mixed only in the stomach, banana enzymes reduced flavonol absorption by about 37%.
- Simulated stomach acid tests showed the enzyme is diminished but not fully inactivated.