it's bad news for flavonoids, it seems. they don't get absorbed...

apparently, the problem is that flavonoids tend to come attached to glucose molecules, and the body seems to ignore them in favour of the sugar. so, while you can absorb the red & green pigments, you seem to mostly piss the purple ones out.

the way around this is to find purple pigments that aren't attached to sugar molecules. that would appear to mostly leave teas, soy and berries (including grapes) as the digestible choices, but only some of the options are digestible. does converting the sugar into alcohol release the flavonoid? is that it?

let me see what the exact molecules you can digest are.