Table 1.
Major sources of flavonoids and carotenoids used in the treatment of diabetes and its complications.
| Compound group | Name of compound | Main natural sources | References |
|---|---|---|---|
| Flavonol | Quercetin | Apples, berries, Brassica vegetables, capers, grapes, onions, shallots, tea, and tomatoes, as well as many seeds, nuts, flowers, barks, and leaves | (38) |
| Flavonol | Kaempferol | Green leafy vegetables, including spinach and kale, and herbs such as dill, chives, and tarragon | (39) |
| Flavanone | Eriodictyol | Citrus fruits such as lemon, vegetables, and most of the medicinal plants | (40) |
| Flavone | Luteolin | Celery, parsley, broccoli, onion leaves, carrots, peppers, cabbages, apple skins, and chrysanthemum flowers | (41) |
| Flavone | Chrysin | Honey, propolis, and various medicinal plants and fruits such as bitter melon (Momordica charantia) or the wild Himalayan pear (Pyrus pashia) | (42) |
| Flavone | Diosmin | Citric fruits such as lemon | (43) |
| Isflavones | Genistein | Soy-based foods, such as soy cheese, soy milk or soy-based beverages, legumes such as broad beans and chick peas and certain fruits and nuts such as native cherry cultivars of Hungarian origin and pistachio nuts | (44) |
| Flavanol | Epigallocatechin gallate | Cranberries, strawberries, blackberries, kiwis, cherries, pears, peaches, apples, avocados, pecans, pistachios, and hazelnuts | (45) |
| Flavanone | Hesperetin | Citric fruits such as oranges, mandarins and tangerines | (46) |
| Flavanone | Naringenin | Grapefruit, tomatoes and tomato-based products | (46) |
| Flavonoid | Anthocyanins | Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers | (47) |
| Flavonolignans | Silymarin | Milk thistle (Silybum marianum) seeds | (48) |
| Xanthophyll | Lutein | Green leafy vegetables (e.g., kale, spinach, broccoli, peas, and lettuce), zucchini and different kinds of squash, kiwi fruit, grapes, orange juice, egg yolks, maize, einkorn, Khorasan and durum wheat and corn | (49, 50) |
| Xanthophyll | Zeaxanthin | Green leafy vegetables (e.g., kale, spinach, broccoli, peas and lettuce), orange pepper, zucchini and different kinds of squash, kiwi fruit, grapes, orange juice, egg yolks, maize, einkorn, Khorasan and durum wheat and corn | (49, 50) |
| Xanthophyll | Astazanthin | algae, yeast, salmon, trout, krill, shrimp and crayfish | (51) |
| Carotene | Lycopene | Tomatoes, pink guavas, apricots, watermelons, and pink grapefruits | (52) |
| Carotene | β-carotene | Carrot, tomatoes, spinach, potatoes, sweet potatoes, red peppers, watermelon | (53) |