Bananas have enjoyed a banner year in 2026, earning status as a viral food trend, becoming the inspiration for a Prada lip balm, and being dubbed the next pumpkin spice. However, a recent appearance by biomedical scientist Dr. Rhonda Patrick on the Mel Robbins Podcast challenged the fruit’s reputation, suggesting that adding bananas to blueberry smoothies could diminish the berries’ nutritional value.
The core of this claim involves polyphenol oxidase, an enzyme found in bananas, and polyphenols, a broad category of antioxidant compounds present in plants like blueberries. Dr. Patrick stated that the enzyme breaks down these polyphenols, effectively killing the nutritional benefit of the berries. A spokesperson for her company, FoundMyFitness, noted that the enzyme’s ability to degrade certain polyphenols is scientifically established and not reliant on any single study.
The likely basis for this assertion is a 2023 study examining how polyphenol oxidase affects the absorption of flavanols, a specific type of polyphenol. The study observed that participants who consumed banana-based smoothies with added flavanols showed lower blood levels of those antioxidants compared to those who drank smoothies made with mixed berries. However, Dr. Joe Schwarcz, director of McGill University’s Office for Science and Society, argues that the study has significant limitations. He points out that the researchers never actually blended bananas and blueberries together, and the small sample size of eight subjects makes it difficult to draw broad conclusions.
Furthermore, Dr. Schwarcz emphasizes that the study focused on flavanols, which are not the most abundant or significant compounds in blueberries. Blueberries are primarily valued for anthocyanins, which are linked to reduced risks of cardiovascular disease, type 2 diabetes, and overall mortality. Additionally, the study was funded by Mars, a company that sells flavanol supplements and cocoa-based products, which may color the findings.
Nutrient interactions are a recognized phenomenon in nutrition, according to Minneapolis-based dietitian Alyssa Northrop. She explains that while some combinations, such as vitamin C and iron, enhance absorption, others like the oxalates in spinach can reduce the bioavailability of calcium. Despite these interactions, experts suggest that consumers should not focus on micromanaging individual food combinations.
Instead, dietitians recommend prioritizing a diverse diet rich in vegetables, fruits, whole grains, nuts, and seeds. Sheri Gaw, a registered dietitian nutritionist in the San Francisco Bay Area, highlights that bananas remain a healthy, affordable, and accessible source of potassium, vitamin B6, vitamin C, manganese, magnesium, and fiber. She suggests that if individuals are concerned about flavanol levels, they can substitute bananas with ingredients like mango, pineapple, oats, yogurt, silken tofu, kefir, avocado, or frozen cauliflower to achieve a similar creamy texture.
Research indicates that consuming 400 to 600mg of flavanols daily from sources like green tea, cocoa, and apples may support cardiometabolic health, including blood pressure and cholesterol regulation. However, Dr. Schwarcz maintains that in the context of an overall diet, the interaction between bananas and berries is insignificant. He concludes that obsessing over such minor nutritional details is scientific nonsense, as human health is a complex result of genetics, activity levels, and total dietary patterns rather than individual smoothie ingredients. The report also notes that landed pride of place as Prada’s new lip balm flavor, and were even deemed “ the next pumpkin spice ”, t his year was shaping up to be a banner year for bananas: they were lauded as “ 2026’s big viral taste ”. The report also notes that could the beloved mashup of blueberries and bananas really be a bad match. The report also notes that you’re not getting as many polyphenols, and there have now been studies … showing if you add bananas to blueberries. The report also notes that a spokesperson, Dan (their full name was not provided on request), responded by email: “The fact that this enzyme breaks down some polyphenols is essentially beyond reproach and not dependent on any one study she cites.”. The report also notes that a body of research does support that polyphenol oxidase influences the antioxidative capacity of different compounds in fruit and vegetables in various different ways. The report also notes that blueberries contain several types of polyphenols. The report also notes that can nutrients actually ‘cancel each other out’.
