Brussels: A recent study published in the Journal of Agricultural and Food Chemistry reveals that using high heat to pasteurize smoothies can significantly improve the body's absorption of polyphenols, plant compounds linked to reduced risk of heart disease and brain disorders.
Researchers tested how different pasteurization methods affected polyphenol absorption in a smoothie made from apples, celery, chicory, lemon, and peppermint. They compared untreated, high-pressure-treated, and high-heat-treated smoothies. After simulating digestion, the heat-treated version released 44% of its polyphenols, far more than the 17% released in the untreated version and 21% in the pressure-treated one.
The researchers believe heat disrupts plant cell walls, making more polyphenols available during digestion. These compounds are further broken down by gut microbiota into smaller byproducts, such as phenylpropanoic acids, which are linked to anti-inflammatory and antidiabetic benefits.
This study, led by Iziar Ludwig and the team, also used lab-simulated gut fermentation using human fecal samples to confirm that the higher the initial polyphenol level, the greater the production of beneficial byproducts.
While preliminary, the findings suggest that heat-processing smoothies may enhance their health impact, potentially paving the way for more nutritious store-bought products.
