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Bananas Slash Flavanol Absorption in Berry Smoothies by 84%

11/1/2025

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Summary

Story summary

The University of California, Davis study finds that adding a banana to a berry smoothie reduces flavanol absorption by up to 84%.
Javier Ottaviani, lead researcher at the University of California, Davis, explains that banana polyphenol oxidase (PPO) reacts with flavanols.
Ottaviani recommends pairing flavanol-rich fruits with low-PPO ingredients like pineapple or yogurt to maximize absorption.
The study highlights food combinations' importance for nutrient absorption and calls for further research.

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Story summary

The University of California, Davis study finds that adding a banana to a berry smoothie reduces flavanol absorption by up to 84%.
Javier Ottaviani, lead researcher at the University of California, Davis, explains that banana polyphenol oxidase (PPO) reacts with flavanols.
Ottaviani recommends pairing flavanol-rich fruits with low-PPO ingredients like pineapple or yogurt to maximize absorption.
The study highlights food combinations' importance for nutrient absorption and calls for further research.