Subjects ingested the beverages two hours before a meal, with a meal and two after a meal.
The results revealed that those who consumed the strawberry beverages two hours before the meal had significantly lower blood glucose levels over a 10-hour period, compared to those who drank the beverage alongside their meal.
The researchers suggested the fruit may work by improving insulin signal, moving glucose out of the bloodstream and into cells where it’s converted into energy.
The authors wrote: “Strawberries, rich in anthocyanin, attenuate meal induced postprandial increases in inflammation and oxidative stress as well as improved post-meal insulin responses.