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Johnson, M. H., de Mejia, E. G., Fan, J., Lila, M. A., & Yousef, G. G. (n.d.). anthocyanins and proanthocyanidins from blueberry–blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate‐utilizing enzymes in vitro. Molecular nutrition & food research, 57(7), 1182–1197. http://access.bl.uk/ark:/81055/vdc_100052801002.0x00001f