Tag: Polyphenol oxidase

According to a 2023 study from the University of Reading, blending bananas with flavanol-rich fruits like berries can reduce the absorption of heart-healthy antioxidants by up to 84%. This surprising finding sheds new light on the long-debated question: should you eat bananas with other fruits? While traditional food-combining philosophies often cite potential digestive problems, modern research points to a more specific nutritional interaction worth considering, especially for smoothie lovers.

According to a 2023 study published in *Food & Function*, blending bananas with berries can decrease the absorption of beneficial compounds from the berries by as much as 84%. This surprising finding reveals the scientific reason why not eat bananas and berries together if your goal is to maximize the health benefits of berries in smoothies.

Over 50% of global fruit and vegetable production is lost due to enzymatic browning, a reaction catalyzed by the polyphenol oxidase (PPO) enzyme. This enzyme, widely distributed in plants, animals, and fungi, causes cut fruits and vegetables to turn brown and can reduce the nutritional value of foods. Knowing what foods contain high levels of the polyphenol oxidase enzyme is crucial for home cooks and food manufacturers alike to preserve product appearance and nutritional content.

According to a 2023 UC Davis study, adding a banana to a berry smoothie can decrease the body's absorption of beneficial flavanols by up to 84%. This surprising fact challenges the common practice of adding bananas to smoothies for a creamy texture and raises the question: do bananas take away nutrients in smoothies?

Over 50% of foods susceptible to enzymatic browning are wasted globally each year. This browning is a common chemical reaction triggered when certain enzymes within fruits and vegetables are exposed to oxygen, leading to undesirable discoloration, texture changes, and nutritional loss.

According to a 2023 study from the University of California, Davis, and the University of Reading, blending bananas and berries can significantly reduce the bioavailability of heart-healthy antioxidants called flavanols. This happens because an enzyme in bananas inhibits the absorption of key nutrients from the berries, leading to a less nutritionally potent meal.

Polyphenol oxidase (PPO), the enzyme responsible for enzymatic browning, is widely distributed throughout the plant and animal kingdoms. This natural reaction causes freshly cut fruits and vegetables to turn brown when exposed to oxygen, impacting both their appearance and nutritional value. Understanding which foods are high in PPOs and what triggers their activity is key to preserving food quality at home and in the food industry.

In a 2023 study published in the journal *Food & Function*, researchers found that adding a banana to a berry smoothie could reduce flavanol absorption by as much as 84%. This surprising discovery has many questioning whether they should continue to enjoy their favorite banana and berry combination, as bananas block flavanols due to an enzyme called polyphenol oxidase (PPO).

An average raw potato contains several key enzymes, including significant amounts of catalase. But **what enzyme is in potato juice** that causes it to bubble with hydrogen peroxide or turn brown when exposed to air? The answer lies in two powerful enzymes, each with a distinct role.

When you slice into a perfectly ripe avocado, its vibrant green flesh is a thing of beauty, but it's a beauty that fades quickly due to a natural chemical reaction. This happens because avocados, along with many other fruits and vegetables, contain an enzyme called polyphenol oxidase, or PPO, that reacts with oxygen in the air to cause browning.