Colored fruit and alcohol could very well be a beneficial combination for your health, according to a new study published in the Journal of the Science of Food and Agriculture.

The researchers were reportedly not studying fruity cocktails when they came upon their discovery. They were actually exploring ways to keep strawberries fresh for longer period of time during storage when they gave alcohol a try.

Dr Korakot Chanjirakul and colleagues at Kasetsart University in Thailand, in collaboration with scientists at the United States Department of Agriculture, discovered that treating the berries with alcohol led to an increase in antioxidant capacity and free radical scavenging activity within the fruit.

Any colored fruit or vegetable is rich in antioxidants, chemicals that can cancel out the cell-damaging effects of compounds called free radicals. The scientists report that the alcohol helped the berries resist decay. It is also expected that it made the strawberries healthier to eat.

Colored berry fruits like strawberries contain compounds known as polyphenols and anthocyanins. Consumption of these compounds has been linked to the prevention of diseases ranging from cancer to neurodegenerative disorders.

People who eat more of these fruits and vegetables have a recorded lower risk of cancer, heart disease and some neurological diseases.