Phenolics |
Phenolic acids |
Hydroxybenzoic acids |
Gallic, vanillic, syringic |
Chestnuts (boiled or roasted), witch hazel, tea leaves, oak bark, rhubarb, etc |
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Hydroxycinnamic acids |
p-Coumaric, caffeic, ferulic, sinapic |
Barley, eucalyptus, coffee, Arabidopsis, Hibiscus, etc |
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Flavonoids |
Flavonols |
Quercetin, kaempferol, myricetin |
Aloe vera, European elderberry, soy, St John’s wort, tomatoes, red onions, etc |
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Flavones |
Apigenin, luteolin |
Celery, parsley, chamomile tea, green peppers, thyme, oregano, etc |
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Flavanols (catechins) |
Catechin, epicatechin, epigallocatechin gallate |
White tea, green tea, persimmon, pomegranate, cocoa beans, etc |
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Flavanones |
Eriodictyol, hesperetin |
Citrus fruits, rose hip, mountain balm, etc |
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Anthocyanidins |
Cyanidin, pelargonidin, malvidin |
Grapes, berries, red cabbage, red onions, plums, kidney beans, geranium, etc |
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Isoflavonoids |
Genistein, glycitein |
Lupin, fava beans, soy, coffee, etc |
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Stilbenes |
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Grapes, etc |
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Coumarins |
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Tonka bean, vanilla grass, etc |
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Tannins |
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Eucalyptus, geranium, etc |
Carotenoids |
α-carotene, β-carotene, lutein, zeaxanthin, lycopene |
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Carrots, broccoli, spinach, zucchini, etc |
Alkaloids |
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Poppy, tomatoes, potatoes, etc |
Organosulfur compounds |
Isothiocyanates, indoles, allyl sulfur compounds |
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Cabbage, broccoli, spinach, garlic, onions, etc |