Shocking Smoothie Secret: Stop Adding Bananas Right Now!

84% reduction in antioxidant flavanol levels
Caused by polyphenol oxidase (PPO)

Unexpected research results related to bananas are drawing attention.

This is a honey tip that those who enjoy fruit smoothies should note.

On the 24th (local time), it was reported on the 27th by Chosun Ilbo that a research team at the UC Davis campus in California, USA, announced that when bananas are mixed into other fruit smoothies, the absorption of flavonols, which are healthy antioxidants, is significantly reduced.

According to the report, the research team had one group of participants, healthy males, drink smoothies with bananas, while the other group drank smoothies with berries.

Afterward, all the participants were given flavonol capsules, and their blood and urine samples were analyzed to measure the level of flavonols in their bodies. The results were unexpected.

The group that drank banana smoothies showed a flavonol level 84% lower than the control group.

Javier Oteviani, the first author of the related study and a researcher in nutrition, said, “I was surprised to see how quickly the absorption rate of flavonols drops when one banana is added” and “It shows how the combination of foods affects the absorption of dietary compounds,” according to the media.

Furthermore, for those who want to consume flavonols, it was reported that they should eat fruits rich in flavonols, such as pineapples, oranges, and mangoes, along with fruits low in polyphenol oxidase.

The study involved participants from UC Davis Internal Medicine, Kingswood University, and Reading University, and the study results were recently published in the journal Food & Function.

On the other hand, flavonols are a type of plant-based antioxidant called flavonoids. Foods high in flavonols include apples, blackberries, lentils, cherries, grapes, pears, raspberries, cocoa, and tea leaves.