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.
But has this research also factored in that I probably won’t drink the smoothie unless there is a banana in there?
Reject science return to monke.
What if I don’t care about flavanols, but I like the texture a banana produces? What else can make a smoothie smooth like that?
Few ideas -
Sweet potato with strawberry is actually an amazing smoothie combination.
Frozen fruits that are high in pectin. Chia seeds.
Peanut butter… Banana… Strawberry… Dark chocolate… Mm