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).

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 ...

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 ...

Polyphenol oxidase activity (E.C. 1.14.18.1) has been found in two enzyme species isolated from thylakoid membranes of spinach chloroplasts. The proteins were released from the membrane by sonication ...

“Fruits with a lower polyphenol oxidase include citrus fruits, mango, pineapple, and berries,” Gans says. But she just recommends focusing on creating a healthy smoothie overall.