New Study Reveals Blending Certain Ingredients in Smoothies Can Impact Flavanol Absorption
Researchers from the University of California, Davis have recently conducted a study that suggests blending certain ingredients in smoothies can affect the body’s absorption of flavanols, which are known to have beneficial effects on heart and cognitive health. Published in the Royal Society of Chemistry’s journal Food and Function, the study focused on the levels of polyphenol oxidase (PPO), an enzyme found in fruits and vegetables, and its impact on flavanol absorption.
In the study, participants were given smoothies made with either bananas (high PPO activity) or mixed berries (low PPO activity), along with a flavanol capsule as a control. Blood and urine samples were then analyzed to measure flavanol levels in the body. Surprisingly, the findings revealed that those who consumed the banana smoothie had 84% lower levels of flavanols in their bodies compared to the control group.
To maximize flavanol absorption, the study suggests preparing smoothies using flavanol-rich fruits like berries and ingredients with low PPO activity such as pineapple, oranges, mango, or yogurt. While bananas are still a nutritious fruit on their own or when used in other recipes, they should not be combined with flavanol-rich fruits like berries, grapes, and cocoa if the goal is to enhance flavanol absorption.
This research has the potential to lead to further studies on how food preparation affects flavanol levels in other foods, such as tea, which is a major dietary source of flavanols. The findings are significant not only for individuals seeking to optimize the health benefits of flavanols but also for those in the food and beverage industry who can use this knowledge to create more effective and bioavailable products.
It is worth noting that the study was funded by Mars, Inc., a company known for its research on cocoa flavanols and their potential health benefits, collaborating with researchers. While the funding source may raise questions about potential bias, it is important to consider the scientific rigor and validity of the study and its implications for future research in the field.
Overall, this study sheds light on the importance of mindful ingredient selection and preparation methods in order to maximize flavanol absorption in smoothies and potentially other foods. By incorporating flavanol-rich fruits and ingredients with low PPO activity, individuals can benefit from the positive effects of flavanols on heart and cognitive health.
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