Table
1. Common Dietary Flavonoids (Click the highlighted text
to see chemical structures.)
|
Flavonoid
Subclass
|
Dietary
Flavonoids |
Some
Common Food Sources |
Anthocyanidins
|
Cyanidin,
Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin
|
Red, blue
and purple berries, red and purple grapes, red wine |
| Flavanols
|
Monomers (Catechins): Catechin, Epicatechin, Epigallocatechin Epicatechin gallate, Epigallocatechin gallate
Dimers and Polymers: Theaflavins, Thearubigins, Proanthocyanidins |
Catechins: Teas (particularly green and white), chocolate, grapes, berries, apples
Theaflavins,Thearubigins: Teas (particularly black and oolong)
Proanthocyanidins:Chocolate, apples, berries, red grapes, red wine
|
Flavanones
|
Hesperetin,Naringenin, Eriodictyol
|
Citrus fruits and juices, e.g., oranges, grapefruits, lemons |
Flavonols
|
Quercetin,Kaempferol, Myricetin, Isorhamnetin
|
Widely distributed:yellow onions, scallions, kale, broccoli, apples, berries, teas |
Flavones
|
Apigenin,Luteolin
|
Parsley,thyme, celery, hot peppers, |
Isoflavones
|
Daidzein,Genistein, Glycitein
|
Soybeans,soy foods, legumes |