Table 2.

Selected food items rich in various polyphenol classes, including potential health beneficial effects.

Food item	Edible part	Concentration (mg/100 g)∗	Major polyphenol (classes)	Reference regarding content	Suggested health effects, selection§	Reference regarding health effect
Apples	Peel	50–120$	Phlorizin, phenolic acids: chlorogenic acid, quercetin	[41]	Blood glucose lowering, anti-inflammatory, lowering colonic inflammation	[42–44]
	Flesh	0.2–0.9
	Total	ca. 5–50
Blackberries	Whole	130–405	Anthocyanins, flavanols: EC, phenolic acid: ellagic acid	Phenol explorer1	Anti-inflammatory, anti-IBD	[45, 46]
Blueberries, highbush	Whole	160–480	Anthocyanins, flavonols: quercetin, phenolic acids: chlorogenic acid	Phenol explorer	Anti-inflammatory, anti-IBD	[47]
Cacao	Bean, powder	300–1100	Flavanols: EC	Phenol explorer	Anti-inflammatory, against heart failure	[48, 49]
Chestnut, raw	Whole nut	547–1960	Hydroxybenzoic acids: gallic acid, ellagic acid, tannins	Phenol explorer	Anti-inflammatory	[50]
Chocolate	Dark	150–425	Flavanols: epicatechin, hydroxycinnamic acid: ferulic acid	Phenol explorer	Reducing CVD, anti-inflammatory	[51]
Cloves	Seasoning, dried	1200–17500	Hydroxyhenylpropenes: eugenol, acetyl eugenol	Phenol explorer	Anti-inflammatory, antiulcer	[52]
Coffee	Beverage, filtered	90	Phenolic acids: chlorogenic acid	Phenol explorer	Improved blood lipids, improved glucose handling, anti-inflammatory but increases IBD symptoms	[53, 54]
Curcuma	Spice, whole	200+	Curcuminoids, flavonoids, phenolic acids	[55]	Anti-IBD, anticancerogenic, anti-inflammatory	[56]
Grapefruit	Flesh	15–115	Flavonoids, phenolic acids	Phenol explorer	Anti-inflammatory	[57]
Green tea	Drinkable extract	29–103	Flavanols: EC, EGCG	Phenol explorer	Anti-inflammatory, anticolitic	[58]
Olive oil, extra virgin	Whole oil	4–200	Tyrosols, lignans: pinoresinol; phenolic acids, hydrolysable tannins	Phenol explorer	Anti-inflammatory, reducing CVD	[59]
Paprika, green	Whole fruit	0.3–10	Flavonoids: luteolin glucosides; hydroxycinnamic acids	Phenol explorer	Anti-inflammatory	[60]
Peppermint	Seasoning, dried	450–26000	Flavonoids: eriocitrin; hydroxycinnamic acids: rosmarinic acid	Phenol explorer	Anti-inflammatory	[61]
Pomegranate	Juice	240	Punicalagin (an ellagitannin)	[62]	Anti-inflammatory, anti-IBD	[63]
Potato	Peel Flesh	180–5000#  1–1000#	Phenolic acids: chlorogenic acid	[64]	Glycoalkaloids may increase IBD, anthocyanins anti-inflammatory effects in colored potatoes	[65, 66]
	Total	10–50		Phenol explorer
Plum, dark	Total	130–240	Phenolic acids: chlorogenic acid; procyanidins, anthocyanins	Phenol explorer	Anti-inflammatory, antioxidant	[67, 68]
Red wine	Final product	25–300∗	Phenolic acids, anthocyanins, tannins, stilbenes (resveratrol)	Phenol explorer	Improved blood lipids, anti-inflammatory, anti-IBD	[69, 70]
Soy	Flour	140–900	Isoflavonoids: daidzein, glycitein, genistein, & glucosides	Phenol explorer	Improved blood lipids, antiapoptotic effects, anti-inflammatory, anti-IBD	[71, 72]
Spinach	Leaf	30–290	Flavonols	Phenol explorer	Anti-inflammatory, anti-IBD	[73]
Wheat	Whole grain	85–220	Phenolic acids: hydroxybenzoic acids, hydroxycinnamic acids	Phenol explorer	Unclear, enhancing celiac disease, controversial effects	[74]

^∗In juices and wine: mg/100 mL; ¹ http://phenol-explorer.eu/; ^#calculated from dry weight assuming 80% water content. Note that content in purple potatoes is ca. 5 times higher in polyphenol content than other varieties; ^$concentration in mg/cm², CVD = cardiovascular diseases, EC = epicatechin, and EPGC = epigallocatechin; ⁺total polyphenols with Folin-Ciocalteu; ^§effect refers to observation with whole food or respective extracts but is attributed—at least in part—to the respective polyphenols.