Scientists at the University of California, Davis, have found that adding bananas to juices may reduce the body's absorption of flavanols, which are natural antioxidants that benefit heart and brain health. According to the Daily Mail, while juices are a quick and easy way to get your daily fruit and vegetable intake, the study indicates that the ingredient composition significantly impacts the nutritional value absorbed. In the experiment, participants consumed a flavanol capsule before drinking a juice containing either banana or berries. The results showed that flavanol levels in the blood and urine of those who drank the banana juice decreased by 84% compared to other juices. This effect is linked to the enzyme polyphenol oxidase (PPO) found in bananas, which is responsible for their browning after peeling and also affects the body's ability to absorb flavanols. Lead researcher Javier Ottaviani stated, "We were surprised by how quickly one banana affected flavanol levels in the body, highlighting the importance of understanding how food preparation and different ingredients impact nutrient absorption." Based on these findings, the researchers suggest replacing bananas with low-PPO ingredients like pineapple, orange, mango, or yogurt, or avoiding mixing them with flavanol-rich foods if the banana is a key component of the juice.
