& there's in turn six of the first type, anthocyanidins:
1) cyanidin
2) delphinidin
3) malvidin
4) pelargonidin
5) peonidin
6) petunidin
when they did the studies on rats, they absorbed the complex molecule and metabolized it just fine. but, when they did it with humans, we just sucked the sugar out and discarded the anti-oxidant. these chemicals lose their id when you attach them to a sugar molecule, and freud just fell off his chair.
the absorption of anthocyanins requires either a specific active transport mechanism, to transport glycosides across the intestine wall, or they need to be hydrolyzed to the aglycone in the small intestine through the action of β-glucosidase, β-glucuronidase, and α-rhamnosidase (Manach and others 2005; Kay 2006).
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12024
guess rats are smarter than us.
how do you get them without the sugar attached to them, and without fermenting the fruit?
vegetables, maybe? eggplant? nope - sugar there, too. apparently, the flavonoid breaks down easily without the sugar, so there's not really a way out.
hrmmn.
these molecules are labelled as "potent antioxidants", and i don't have a reason to doubt the truth of it. but, they don't seem to do anything else, and if you can't absorb them then you can't absorb them. that's a major strike against blueberries.