What is polyphenol oxidase? Polyphenol oxidase is an enzyme present in many fruits and vegetables. It's responsible for the browning that occurs when these foods are cut or bruised.

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).

Many people mix a variety of fruits to their smoothies to power up their day. However, mixing flavanol-rich berries with bananas, rich in naturally occurring enzyme, polyphenol oxidase, could ...

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 ...

More significantly, the copper in steel knives can help the polyphenol oxidase enzyme work, causing more rapid browning. So, a ceramic or plastic knife could reduce this effect.

Now, for the polyphenol oxidase enzyme to work optimally, it requires an environment with a neutral pH of around 5 to 7. So by adding lemon juice that contains citric and ascorbic acids, you're ...

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 ...

Iron alone won’t get the job done. Plenty of foods have iron in them, but not all of them rust while we watch. The process is helped along by a little enzyme called polyphenol oxidase.

The enzyme responsible for the browning is called polyphenol oxidase (or PPO). In the presence of oxygen the PPO enzyme changes substances known as phenolic compounds (through a process of ...

Honey contains a compound that neutralizes polyphenol oxidase, an enzyme that contributes to fruit browning. Add a tablespoon of honey to one cup of cold water, and stir vigorously until it dissolves.

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.