so, it seems like carotenoids are worth it as anti-oxidants - we can't make them ourselves, we know we can absorb them into the blood and they seem to be doing something.

there's apparently even active transport for some of them, indicating that your body is expecting them and says "thanks, yoink" when they get in there. that in itself is strong evidence you should be seeking them out, even if we're not 100% sure what they're doing. that's not an accident; there's some evolutionary process, there.

what's next?

an unintended consequence of moving from green peppers to red peppers is that i lost a key source of chlorophyll. what else is green? kiwis, i guess? a quick google search says yes, but that's another good reason to bring in something like broccoli, which is very green.

the fact that you basically can't absorb curcumin tells me your body doesn't want it.

we've been through red/orange, green and yellow. purple's next. so, what about flavonoids, then? what can i actually absorb? let's figure that out...