. 2014 May 3;44(Suppl 1):57–70. doi: 10.1007/s40279-014-0151-4

Table 2.

Plant, fruit and vegetable-based biological compounds classified as polyphenols and separated according to differences in chemical structure [10–18]

Groups	Classes	Examples and derivatives	Excellent sources^a
Phenolics	Cinnamic	Caffeic acid	Coffee beans
	Benzoic	Gallic acid	Tea leaves
Flavonoids^b	Flavonols	Quercetin; kaempferol Quercetin glucosides^c	Yellow onions, deep green vegetables, cherry tomatoes
	Flavones		Intensely flavored vegetables and herbs (celery, parsley)
	Isoflavones		Soy products
	Anthocyanins		Dark blue, red and deep red fruit and vegetables; red wine
	Flavanones^d		Citrus fruit and pith of peel, concentrated tomato (paste)
	Flavanols	Naringin; hesperetin; eriodictyol; naringenin
		Catechins and derivatives	Tannins, grape seeds, cocoa
		Epichatechin
		Gallocatechin
		Epigallocatechin
		Epigallocatechin gallate
		Proanthocyanidin
Stilbenes	Resveratrol	Trans and cis-resveratrol	Wine, red grapes
	Piceid	Trans and cis-piceid	Red grape juice
Lignans		For example, enterolignans	Seeds, legumes, wholegrains, bulbs, certain fruit
		Allicin	Seeds, legumes, wholegrains, bulbs, certain fruit

^aGood sources: flavonols (broccoli, leeks, ‘oily pigment’ of citrus peel); anthocyanidins (aubergines, blackberries, black currants, black grapes); naringin flavanols (cocoa, green beans, apricots, cherries, green tea, grape seeds)

^bSix of 13 classes

^cBioavailability greater than extract

^dNaringin (grapefruit) bioavailability greater than hesperitin (oranges); eriodictyol (lemons)