Bananas drastically reduce flavanol absorption in smoothies — by about 84% — due to their high levels of the enzyme polyphenol oxidase (PPO).

Key Points. Bananas drastically reduce flavanol absorption in smoothies — by about 84% — due to their high levels of the enzyme polyphenol oxidase (PPO).

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 ...

That happens because of polyphenol oxidase, or PPO, an enzyme naturally present in those foods. The browning occurs when the food containing that enzyme is exposed to air, cut or bruised. The ...

Impact of polyphenol oxidase on the bioavailability of flavan-3-ols in fruit smoothies: a controlled, single blinded, cross-over study. Food & Function , 2023; DOI: 10.1039/D3FO01599H Cite This Page : ...

That happens because of polyphenol oxidase, or PPO, an enzyme naturally present in those foods. The browning occurs when the food containing that enzyme is exposed to air, cut or bruised. The ...

When oxygen is present in cells, polyphenol oxidase (PPO) ... Well, nearly all plant tissues contain PPO, however, the level of PPO activity and concentration of substrate--here, ...

Polyphenol Oxidase Activity on Guaiacyl and Syringyl Lignin Units. Journal: Angewandte Chemie International Edition Published: 2024-11-25 DOI: 10.1002/anie.202409324 Affiliations: 2 Authors: 8. Go ...