RIPER BANANAS HAS MORE ANTIOXIDANTS

Related Posts

  • Top 5 fitness myths fitness science muscles diet exercise5 FITNESS MYTHS THAT WON’T GO AWAY

    You have surely heard some of them before – there is something special about them – they simply won’t go away. If you’re new to dieting, it’s easy to fall for the myths. Fitness myths Read more…

  • Can DNA tests predict gains?

    Can DNA-tests really predict performance? This first-of-its-kind study tries to answer this question! It let athletes take DNA-tests from their saliva and used 14 gene variants to classify them as either “endurance” or “power” athletes, Read more…

  • Mental health and being overweight

    I am currently doing my psychiatry rotations, and I am SHOCKED to see how depression and anxiety ruins peoples’ lives. Keep in mind that I’m talking about CLINICAL depression and anxiety. This is NOT the Read more…

  • What is good posture?

    What is good posture? “Keep your spine neutral”, “tuck your shoulder blades”, “avoid butt wink”. These advice stem from classic physiotherapy looking for the position in which weight is evenly distributed across the body, so Read more…

bananas

Riper bananas have less fiber, but more antioxidants

A banana’s ripening involves the conversion of resistant starch into the sugars fructose and glucose. Even if the calories remain the same (about 90 kcal per banana), this means that there are differences in how the sugars will be digested, with riper bananas raising blood sugar faster.

The glycemic index (how fast the banana your raises blood sugar) is, however, always relatively low. Resistant starch, found in higher quantities in unripe bananas, is a fiber which can’t be digested and is instead fermented by your large intestine bacteria, and is believed to have beneficial effects on intestinal health, though more research is needed to secure this point.

Ripe bananas, however, do have the advantage of higher amounts of antioxidants known as catechins, which are known to reduce the risk of heart disease.

Sources:
1. Pingyi Zhang et al. Banana starch: production, physicochemical properties, and digestibility—a review. Carbohydrate Polymers, Volume 59, Issue 4, 15 March 2005, Pages 443–458.
2. Leonel AJ et al. Butyrate: implications for intestinal function. Curr Opin Clin Nutr Metab Care. 2012 Sep;15(5):474-9.
3. Shinichi Someya et al. Antioxidant compounds from bananas (Musa Cavendish). Food Chemistry Volume 79, Issue 3, November 2002, Pages 351–354.
4. Wang X et al. Flavonoid intake and risk of CVD: a systematic review and meta-analysis of prospective cohort studies. Br J Nutr. 2014 Jan 14;111(1):1-11.

Stay Updated

With the latest science updates. We don’t spam! 

By clicking on subscribe you agree to our Privacy PolicyTerms & Condititions