Pasteurizing fruit smoothies could improve digestion of beneficial polyphenols
Peer-Reviewed Publication
Updates every hour. Last Updated: 21-Jun-2025 16:10 ET (21-Jun-2025 20:10 GMT/UTC)
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.
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