Pasteurizing fruit smoothies could improve digestion of beneficial polyphenols
Drinking a smoothie is a popular way to consume fruits and vegetables, many of which are rich in micronutrients called polyphenols. If this beverage is purchased at a store, it’s likely been pasteurized with heat or pressure to prevent harmful bacteria growth and extend shelf-life. Now, a preliminary study in ACS’ Journal of Agricultural and Food Chemistry reports that processing smoothies with high heat could also make polyphenols easier for the gut microbiome to absorb.
Fruits and vegetables are key to a healthful human diet, ...