Researchers have found that the enzyme polyphenol oxidase (PPO) in certain fruits like bananas can reduce the absorption of heart-healthy flavanols, especially when combined with flavanol-rich ingredients like berries. The study suggests choosing ingredients with low PPO activity, such as pineapple or oranges, when making smoothies to optimize flavanol absorption.

  • AnalogyAddict@beehaw.org
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    1 year ago

    I’ve had many people try to sneak banana in, I can ALWAYS taste it. It’s like the pleasant cousin of cilantro.