University of California-Davis researchers discovered that bananas can significantly reduce the body's absorption of beneficial flavanols in smoothies. Lead author Javier Ottaviani said: "We were really surprised to see how quickly adding a single banana decreased the level of flavanols in the smoothie and the levels of flavanol absorbed in the body." The study found participants who consumed banana smoothies had 84% lower flavanol levels compared to those taking flavanol capsules. An enzyme called polyphenol oxidase in bananas interferes with these heart and brain-healthy compounds found in apples, berries, cocoa and grapes. Ottaviani noted the same enzyme that browns peeled bananas affects nutrient absorption. The Academy of Nutrition and Dietetics recommends 400 to 600 milligrams of flavanols daily for heart health. (Story URL)
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