C18 fatty acids, especially linolenic acid, are potent activators of the enzymic activity. In the absence of added fatty acids, the isolated enzyme spontaneously, but slowly, activates with time.

Brown apples aren't harmful, but many find them unappetizing. Here's how you can stop your apples from browning using some simple but effective science.

If you suffer from brown apple slices, help is available. Here's the trick to storing your favorite fruit so it looks as good as the second you sliced it.

Watch the video above to learn how to prevent apple slices from turning brown. How to keep apple slices from turning brown Prepare a saltwater mixture of 1 tsp salt to every 2 cups of water.

The polyphenol oxidase in bananas degrades flavanols, reducing their absorption by up to 84%. Fruits like apples, pears, and grapes also contain high levels of polyphenol oxidase and should be ...

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

Cutting some veggies can increase their polyphenols, chemical compounds that have antioxidant properties. In theory, higher levels of polyphenols are better for our health. But it's complicated.

"In the study, we show that as a polyphenol reacts with an amino acid, its inhibitory effect on inflammation in immune cells is enhanced," said Marianne Nissen Lund, lead researcher on the study.