Table 3.
Intake of most consumed individual polyphenols and their main food sources
| Polyphenol | Polyphenol subclass | Polyphenol intake, mg/day (mean ± SD) | Main food contributors (% contribution to polyphenol class) | ||
|---|---|---|---|---|---|
| 5-caffeoylquinic acid | Hydroxycinnamic acids | 224.6 ± 112.7 | Coffee (73) | Apples (11) | Potatoes (9) |
| 4-caffeoylquinic acid | Hydroxycinnamic acids | 149.1 ± 124.8 | Coffee (94) | Tea (4) | Apples (1) |
| 3-caffeoylquinic acid | Hydroxycinnamic acids | 128.2 ± 111.6 | Coffee (96) | Plums (2) | Tea (1) |
| (+)-gallocatechin | Flavanols | 73.6 ± 64.8 | Tea (100) | ||
| 5-O-galloylquinic acid | Hydroxybenzoic acids | 60.8 ± 45.4 | Tea (100) | ||
| Polymers (>10 mers) | Flavanols | 58.3 ± 43.8 | Chocolate (68) | Nuts (15) | Strawberries (8) |
| (-)-epigallocatechin 3-O-gallate | Flavanols | 48.1 ± 39.5 | Tea (100) | ||
| Procyanidin dimer B2 | Flavanols | 46.3 ± 34.7 | Apples (61) | Tea (28) | Chocolate (7) |
| (-)-epicatechin | Flavanols | 45.9 ± 34.2 | Tea (45) | Apples (35) | Chocolate (14) |
| Ferulic acid | Hydroxycinnamic acids | 43.9 ± 33.7 | Coffee (68) | Flour (7) | Beans (6) |
| 04–06 mers | Flavanols | 43.4 ± 31.4 | Chocolate (85) | Nuts (4) | Strawberries (4) |
| (-)-epicatechin 3-O-gallate | Flavanols | 38.6 ± 22 | Tea (100) | ||
| (-)-epigallocatechin | Flavanols | 38.0 ± 21.2 | Tea (100) | ||
| Hesperidin | Anthocyanins | 37.5 ± 21.4 | Squash (56) | Orange juice (44) | |
| Stigmastanol ferulate | Hydroxycinnamic acids | 37.5 ± 22.6 | Vegetable oils (100) | ||
| Hesperetin | Anthocyanins | 28.1 ± 12.3 | Oranges (63) | Orange juice (20) | Lemons (15) |
| 5-feruloylquinic acid | Hydroxycinnamic acids | 27.9 ± 14.3 | Coffee (99) | Carrots (1) | |
| 03 mers | Flavanols | 27.4 ± 12.2 | Chocolate (93) | Plums (2) | Strawberries (2) |
| 02 mers | Flavanols | 26.7 ± 12.3 | Chocolate (90) | Beans (3) | Plums (2) |
| Gallic acid | Hydroxybenzoic acids | 25.0 ± 11.2 | Tea (97) | Bananas (1) | Cauliflowers (1) |
| (+)-catechin 3-O-gallate | Flavanols | 24.9 ± 12.3 | Tea (100) | ||
| Theaflavin 3′-O-gallate | Flavanols | 21.4 ± 12.8 | Tea (100) | ||
| 07–10 mers | Flavanols | 20.5 ± 14.5 | Chocolate (75) | Nuts (10) | Strawberries (7) |
| 4-feruloylquinic acid | Hydroxycinnamic acids | 20.4 ± 12 | Coffee (100) | ||
| Procyanidin dimer B1 | Flavanols | 20.0 ± 12 | Tea (97) | Plums (1) | Apple juice (1) |