Tag: Ppo

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.

Polyphenol oxidase (PPO) is an enzyme widely distributed in the plant kingdom, including many fruits and vegetables. Yes, mangoes have PPO, which is responsible for the enzymatic browning that occurs when the fruit is cut or bruised and exposed to oxygen. This enzymatic activity plays a significant role in the ripening process and post-harvest quality of the tropical fruit.

Polyphenol oxidase (PPO) is an enzyme found in most fruits and vegetables and is responsible for the browning effect seen in produce like apples and bananas when exposed to air. The browning reaction, driven by PPO, significantly impacts food quality, but its direct effect on human health is more nuanced than commonly believed.

According to a 2023 study published in the journal *Food & Function*, combining bananas with berries in a blender can reduce the absorption of heart-healthy antioxidants called flavanols by as much as 84%. This research sparked concerns for smoothie lovers asking: do bananas cancel out the benefits of berries?

Following *Salmonella* outbreaks in the mid-2000s, a 2007 regulation mandated that all California-grown almonds—which make up nearly all almonds sold in North America—be pasteurized. But what does pasteurization do to almonds and how does this critical food safety step affect the final product you buy?

The familiar browning of a freshly sliced apple is caused by a chemical reaction involving the enzyme polyphenol oxidase (PPO). This process, known as enzymatic browning, is also active in numerous other fruits and vegetables, affecting their color, flavor, and texture. Understanding which fruits and vegetables contain a high level of polyphenol oxidase can help you better manage food preparation and preservation.

A 2023 study found that bananas can drastically reduce the absorption of certain antioxidants called flavanols from berries by over 80% when blended in a smoothie. This surprising finding has prompted many to ask: **do bananas stop absorption of nutrients** more broadly, or is this a specific interaction to be mindful of?

According to research published in the journal *Food & Function*, adding a banana to a berry smoothie can reduce the absorption of heart-healthy flavanols by up to 84%. This surprising finding leads many to question: **does banana stop absorption** of other vital nutrients, or is this effect specific to certain compounds?