Table 1.
Selected important polyphenolic compounds and their sources in the diet.
| The Name of the Compound | Structure | Source of Occurrence |
|---|---|---|
| Quercetin (flavonoid) |
|
Berries, cherries, grapes, apples, onions, tomatoes, kale and red vine [55]. |
| Rutin (flavonoid glycoside) |
|
Buckwheat [56] and asparagus [57] |
| Hesperetin (flavonoid) |
|
Lime, lemon, sweet orange and tangelo [58] |
| Naringin (flavonoid) |
|
Bergamot and sour orange and grapefruit [58] |
| Daidzein (Flavonoids) |
|
Soy [59] |
| Cyanidin (flavonoid) |
|
Pomegranate, strawberry, raspberry and bilberry [34] |
| Protocatechuic Acid (non-flavonoid) |
|
Plums, gooseberries, grape, almonds ordinary, onion, bran and grain brown rice [60] |
| Ellagic acid (non-flavonoid) |
|
White tea, blackberries and raspberries [61] |
| Gallic acid (non-flavonoid) |
|
Cranberries, strawberries, blueberries and blackberries [61] |
| Tannic acid (non-flavonoid) |
|
Cranberries, persimmons, almonds, cocoa beans, grape seeds, parsley and peas [61] |
| Resveratrol (non-flavonoid) |
|
Red grapes, mulberries, pomegranates, blueberries, pistachios and dark chocolate [62] |
| Curcumin (non-flavonoid) |
|
Turmeric and zedoary rhizome [63] |