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Scope
This study was designed to evaluate the influence of ethanol on the bioavailability of blackberry anthocyanins.
Methods and results
A total of 18 participants were recruited to consume 250 mL of a blackberry puree (650 mg of anthocyanins) without (BBP) or with 12% ethanol (BBP 12%). Venous blood was collected from participants at baseline and at 15, 30, 60, and 120 min after puree ingestion...
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