TABLE 5.
Mean contributions of flavonoids from foods providing at least 10% of the total intake for each flavonoid class at one or more examination cycles for members of the Framingham Heart Study Offspring cohort
| Flavonoid class contribution |
|||
| Exam 5 | Exam 6 | Exam 7 | |
| % | |||
| Flavonols | |||
| Tea | 17.5 | 17.6 | 17.5 |
| Apples/pears | 13.1 | 12.3 | 12.0 |
| Flavones | |||
| Orange juice | 39.0 | 38.9 | 39.7 |
| Oranges | 12.5 | 12.9 | 11.3 |
| Red wine | 8.0 | 9.8 | 10.8 |
| Flavanones | |||
| Orange juice | 50.1 | 50.1 | 52.6 |
| Oranges | 22.4 | 23.2 | 21.4 |
| Flavan-3-ols | |||
| Tea | 30.7 | 31.3 | 31.5 |
| Apples/pears | 12.6 | 11.5 | 11.1 |
| Bananas | 10.3 | 11.2 | 11.4 |
| Anthocyanins | |||
| Muffins | 21.9 | 18.8 | 16.7 |
| Blueberries | 20.1 | 21.5 | 24.9 |
| Strawberries | 14.7 | 14.4 | 14.9 |
| Apples/pears | 13.7 | 12.2 | 11.0 |
| Red wine | 9.7 | 12.1 | 13.1 |
| Polymeric flavonoids | |||
| Tea | 25.7 | 26.2 | 26.0 |
| Apples/pears | 25.1 | 23.5 | 22.7 |
| Total flavonoids | |||
| Tea | 22.2 | 22.2 | 22.2 |
| Apples/pears | 16.3 | 15.2 | 14.5 |
| Orange juice | 12.5 | 12.8 | 13.2 |