"I can't drink smoothies" ... Shocking Results After Adding 'This Fruit'
A study has revealed that when bananas are mixed with other fruits to make smoothies, the health benefits can diminish.
On the 24th (local time), the research team at the University of California, Davis campus (UC Davis) reported that when bananas are added to smoothies with other fruits, the absorption of flavonols, a beneficial antioxidant component for health, is significantly reduced.
Flavonols are bioactive compounds that are good for cognitive health, such as heart health and memory. They are found abundantly in fruits such as apples, pears, blueberries, blackberries, grapes, and cocoa. According to the research team, flavonols are hindered from being absorbed in the body when they interact with polyphenol oxidase (PPO). Foods with high levels of polyphenol oxidase include bananas and beet leaves.
The research team conducted a study where one group of healthy male participants drank smoothies with bananas, while another group drank smoothies made with berries. They were also given flavonol capsules to consume.
After analyzing their blood and urine samples and measuring their flavonol levels, it was found that the group that consumed banana smoothies had 84% lower flavonol levels compared to the control group.
Javier Otarra-González, the lead author of the study and a nutrition researcher, said, "I was surprised to see how quickly the absorption rate of flavonols drops when adding just one banana." He explained, "This demonstrates how the combination of foods affects the absorption of dietary compounds." He also advised that those looking to consume flavonols should eat fruits rich in flavonols, such as pineapple, oranges, and mangoes, along with fruits low in polyphenol oxidase.
Last year, the American Society for Nutrition and Dietetics recommended a daily intake of 400-600mg of flavonols for cardiovascular and metabolic health.
The study involved participation from UC Davis Internal Medicine, Kingswood University, and Reading University. The results of this study have been published in the recent issue of the Food & Function journal.
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