Table 3.

Dietary sources of common (poly)phenolic compounds [adapted from Watson et al. (148)].

Polyphenol class	Examples	Common dietary sources
Anthocyanidins	Cyanidin, delphinidin, malvidin, pelargonidin, peonidin, petunidin	Fruit, red wine, some cereals, aubergines, cabbage, beans, onions, radishes
Catechins	Catechin, epicatechin, gallocatechin, epigallocatechin	Tea (black and green), cocoa, chocolate
Flavanones	Hesperitin, hesperidin, homoeriodictyol, naringenin, naringin	Citrus fruit, tomatoes, mint
Flavones	Apigenin, luteolin, tangeritin, nobiletin, sinensetin	Fruit, vegetables, some cereals, skin of citrus fruit
Flavonols	Kaempferol, myricetin, quercitin	Fruit, onions, kale, leeks, broccoli, blueberries, red wine, tea
Isoflavones	Daidzein, genistein, glycitein	Soybeans, peanuts, leguminous plants
Hydroxybenzoic acids	Gallic acid, p-hydroxybenzoic acid, vanillic acid	Tea, wheat, raspberry, blackcurrant, strawberry
Hydroxycinnamic acids	Caffeic acid, ferulic acid, p-coumaric acid, sinapic acid	Kiwifruit, blueberries, apples, cereals
Lignans	Pinoresinol, podophyllotoxin, steganacin	Flax seed, sesame seeds, some cereals, broccoli, cabbage, apricots, strawberries
Stilbenes	Resveratrol	Red wine
Tannins	Castalin, pentagalloyl glucose, procyanidins	Tea, berries, wine, cocoa, chocolate