New research conducted by the University of California, Davis has shed light on the impact of fruit smoothie ingredients on the body’s absorption of flavanols, bioactive compounds known for their heart and cognitive health benefits. The study, published in the journal Food and Function, focused specifically on the levels of polyphenol oxidase (PPO) in different fruits and its effect on flavanol absorption.
The researchers found that bananas, which have high PPO activity, significantly decreased flavanol levels when consumed in a smoothie. This was observed in comparison to a control group that took a flavanol capsule, indicating that bananas may not be the most optimal choice for maximizing flavanol absorption. On the other hand, mixed berries, which have low PPO activity, showed higher flavanol absorption rates.
These findings suggest that individuals looking to maximize the health benefits of their smoothies should combine flavanol-rich fruits like berries with ingredients that have low PPO activity. Some examples given include pineapple, oranges, mango, or yogurt.
This research brings attention to the important role of food preparation and ingredient combinations in ensuring the availability of dietary compounds like flavanols. The researchers also note that further investigation is needed to understand how food preparation affects other bioactive compounds, such as those found in tea.
It is worth noting that the study received funding from Mars, Inc., a company known for its collaborations with researchers in the study of health benefits related to cocoa flavanols. While this funding may raise questions about the study’s objectivity, it is important to consider that the research was conducted by reputable scientists at a respected university.
In conclusion, this study highlights the impact of ingredient choices in fruit smoothies on the absorption of flavanols. By choosing the right combination of ingredients, individuals can optimize the health benefits of their smoothies. However, more research is needed to fully understand how food preparation affects other beneficial bioactive compounds.
“Infuriatingly humble tv expert. Friendly student. Travel fanatic. Bacon fan. Unable to type with boxing gloves on.”