Thinking about food as a set of interacting chemicals changes how we plan meals. When a component lowers nutrient uptake, the loss isn’t merely theoretical; repeated choices shape the nutrition that reaches our cells. This study invites a closer look at common combinations and how processing, ripeness, and ingredient order can influence outcomes. For people who prioritize flavanol-rich diets, small swaps in a smoothie repertoire might meaningfully affect benefit over time.
There are broader implications for how we design diets and inclusive nutrition guidance that serves varied tastes and needs. The finding raises questions about other everyday pairings and whether popular habits help or hinder the goals they aim to support. Follow the full article to see the experimental details and to explore what this could mean for maximizing the health potential of your meals.
Researchers at UC Davis discovered that adding a banana to your smoothie may drastically reduce the absorption of flavanols — powerful compounds linked to heart and brain health. The culprit is polyphenol oxidase (PPO), an enzyme abundant in bananas that interferes with flavanol availability. In experiments, banana-based smoothies cut flavanol absorption by 84% compared to berry-based ones.