Table 1.

Flavonoid chemical subgroups and relative food sources.

Groups	Molecules	Food source
FLAVANOLS	Catechin, epicatechin, epigallocathechin, epigallocatechin gallate (EGCG)	Cocoa and chocolate, green tea, grapes
FLAVONOLS	Kaempferol, quercetin	Onions, apples, green tea, capers, leeks, broccoli
FLAVONES	Luteolin, apigenin	Celery, parsley, rosemary
ISOFLAVONES	Daidzein, genistein	Soy
FLAVANONES	Hesperetin, naringenin	Citrus fruit, tomatoes
ANTHOCYANIDINS	Pelargonidin, cyanidine, malvidin	Berry fruits, red wine