Table 1.
Polyphenol classes, compounds and content in common foods.1
| Polyphenol Class |
Polyphenol Subclass2 |
Example Compounds |
Dietary Sources (mg/serving) | |||
|---|---|---|---|---|---|---|
| <25 | 25-50 | 50-100 | >100 | |||
| Flavonoids | Flavonols | Kaempferol, Myricetin, Quercetin |
Black Tea (22) | Spinach (36) | Capers (56) | |
| Walnuts (19) | Plum (31) | |||||
| Black Beans (10) | Onion (29) | |||||
| Dark Chocolate (7) | Blueberry (29) |
|||||
| Red Wine (6) | ||||||
| Almonds (1) | ||||||
| White Wine (1) | ||||||
|
|
||||||
| Flavanones | Naringenin, Hesperetin |
Red Wine (1) | Grapefruit (67) | |||
| Orange (63) | ||||||
|
|
||||||
| Flavan-3-ols | Catechin, Epigallocatechin Gallate, Procyanidin |
Grape Juice (5) | Red Wine (41) |
Dark Chocolate (60) | Black Tea (176) |
|
| Plum (4) | Cocoa (28) | Green Tea (171) |
||||
| White Wine (2) | ||||||
| Almonds (1) | ||||||
| Blueberry (1) | ||||||
|
|
||||||
| Flavones | Apigenin, Luteolin |
Oregano (1) | ||||
|
|
||||||
| Anthocyanins | Anthocyanidin, Anthocyanin |
Red Wine (20) | Black Beans (35) |
Blueberry (99) | ||
| Plum (32) | ||||||
|
|
||||||
| Isoflavones | Diadzein, Genistein |
Tofu (35) | ||||
|
| ||||||
| Lignans | Lignans | Lariciresinol, Secoisolariciresinol |
Flaxseed (61) | Sesame Oil (217) |
||
|
| ||||||
| Phenolic Acids |
Hydroxybenzoic Acid; Hydroxycinnamic Acids |
Egallic Acid, Vanillic Acid, Caffeic Acid, Ferulic Acid |
Grape Juice (15) | Flaxseed (47) |
Plum (59) | Coffee (509) |
| Red Wine (15) | Black Tea (45) |
Walnut (127) | ||||
| Rosemary (12) | Green Olives (38) |
Blueberry (101) |
||||
| Grapefruit (10) | Black Beans (32) |
|||||
| Dark Chocolate (7) | ||||||
| White Wine (5) | ||||||
| Cocoa (2) | ||||||
| Oregano (2) | ||||||
| Rolled Oats (1) | ||||||
|
| ||||||
| Stilbenes | Stilbenes | Resveratrol, Resveratrol 3-O- glycoside |
Red Wine (3) | |||
| White Wine (1) | ||||||
|
| ||||||
| Other Polyphenols |
Tyrosol, Curcuminoids |
Hydroxytyrosol, Curcumin |
Olive Oil (8) | Green Olives (59) |
||
| Coffee (6) | Turmeric (54) | |||||
| Red Wine (4) | ||||||
| White Wine (1) | ||||||
1
These foods are not comprehensive, but rather were selected based on quantity of polyphenols in the food item and common rate of consumption. Polyphenol content of foods was obtained from Phenol Explorer [5].
2
Polyphenol subclasses displayed are examples and are not comprehensive; individual foods are divided by polyphenol subclass for only the flavonoid class