“If you want to boost your flavanol intake with a smoothie, you should combine flavanol-rich fruits like berries with foods that have a low polyphenol oxidase activity like pineapple ...

That happens because of polyphenol oxidase, or PPO ... which has naturally high PPO activity, and a smoothie made with mixed berries, which have naturally low PPO activity. Participants also ...

Bananas and berries are popular fruits to throw into smoothies, but are they really a good combination? According to a study in Food & Function, not so much. In fact, blending a banana with berries ...

Both of these phenomena have the same cause: enzymatic browning triggered by an enzyme called polyphenol oxidase (PPO). In this activity you will find out how this enzyme works by turning a banana ...

Mango flesh browns due to oxidation caused by air exposure. Learn easy tips to slow browning and enjoy fresh mangoes longer.

Understanding polyphenol oxidase's role can help optimize food preparation to preserve nutrients. Methods like adding ascorbic acid can inhibit its activity. Flavanols are phytochemical compounds with ...

The smoothie has established itself as the ultimate health ally. Colorful, refreshing, packed with vitamins and fiber, it ...

That happens because of polyphenol oxidase, or PPO, an enzyme naturally present in those ... The researchers had participants drink a smoothie made with banana, which has naturally high PPO activity, ...