Smoothies are excellent for your health. These mixed fruits (as long as you do not add sugar or dairy products!) contain an interesting quantity of antioxidants and, in particular, flavonols: these molecules help to slow down cognitive decline and prevent Alzheimer’s disease.
Yes, but here it is: according to a new study carried out by the University of California at Davis (in the United States), there is one mistake that should absolutely be avoided to maintain all the nutritional benefits of fruit smoothies: adding bananas. !
However, the banana is often a central ingredient of the smoothie: inexpensive, this fruit is available all year round at the supermarket and brings a creamy texture to the drink. Except that according to American researchers, adding bananas to your smoothie would considerably reduce the level of flavonols found there…
An enzyme that limits the body’s absorption of antioxidants
To reach this conclusion, the researchers recruited volunteers to whom they drank two smoothies: the first composed exclusively of red fruits, the second based on banana. At the same time, the volunteers took a capsule of pure flavonols. Verdict? The volunteers who were in the “banana smoothie” group had a blood level of flavonols 84% lower than the “red fruit smoothie” group.
How to explain it? American researchers point out that bananas naturally contain an enzyme (polyphenol oxidase or PPO) which reduces the absorption of flavonols by the body; It is also this enzyme which is responsible for the browning of banana flesh over time. PPO is also found in apples and beet leaves: so many fruits and vegetables that should be avoided in smoothies so that they retain all their nutritional value…
Source :Food & Function
