It turns out the flavonoid polymers in apples inhibit enzymes that break down simple sugars, which means instead of storing sugar as fat, you flush more of it out of your system. And apples’ pectin—a form of fiber—mixes with the flavonoids to depress the levels of fat circulating in your blood.
The berry’s dusky blue shade comes from its high concentration of the flavonoid called anthocyanin—a powerful antioxidant that helps prevent cancer, heart disease, and inflammation.
The strawberry packs a variety of antioxidants: It offers anthocyanins (though not as much as blueberries) plus flavonols. Research shows that just a few ounces of strawberries reduce the inflammation and blood sugar spikes triggered by a carb-heavy meal.