Food Science
Bananas may reduce flavanol absorption in smoothies, UC Davis-linked study finds
Heather Vogel An Binciki Gaskiya
A small UC Davis–affiliated trial reports that a banana-based smoothie markedly lowered the body’s uptake of flavan-3-ols—about 84% less at peak plasma levels than after a control capsule—an effect the researchers link to the fruit’s polyphenol oxidase enzyme.
Randomized trial finds certain processed hard fats did not worsen short-term heart risk markers
Heather Vogel An Binciki Gaskiya
A small randomized crossover study found no meaningful differences in cholesterol or other short‑term cardiometabolic markers when healthy adults consumed either palmitic‑rich or stearic‑rich interesterified fats for six weeks apiece.