Table 2. The main food contributors of the polyphenols intake according to classes of polyphenols.
ISA-Capital study. Sao Paulo.
| Main food contributors (%) 1 | |||||||
|---|---|---|---|---|---|---|---|
| Rank | |||||||
| Median (IQR), mg/d | 1st | 2nd | 3rd | 4th | 5th | 6th | |
| Total polyphenols | 360.6 (233.0,478.6) | coffee (70.5) | orange (2.2) | tangerine (2.1) | orange juice (2.1) | potatoes (2.0) | beans (1.9) |
| Phenolic acids | 290.3 (133.0, 400.3) | coffee (92.3) | potato (2.6) | beer (0.9) | apple (0.6) | tomato (0.4) | refined flour (0.3) |
| Flavonoids | 34.5 (17.4, 61.6) | orange (15.4) | orange juice (13.9) | beans (13.2) | onion (8.2) | grapes (6.6) | apple (6.4) |
| Tyrosols | 1.8 (1.0, 3.2) | olives (56.0) | olive oil (30.2) | beer (9.9) | red wine (2.4) | vinegar (1.3) | white wine (0.1) |
| Alkylphenols | 1.0 (0.5, 1.7) | whole grain bread (66.8) | whole grain flour (22.1) | refined flour (6.0) | breakfast cereals (4.7) | beer (0.4) | --- (0.0) |
| Lignans | 0.1 (0.1, 0.2) | sesame seed oil (71.3) | nuts (19.7) | sesame seeds (3.9) | olive oil (2.0) | flaxseed (1.7) | bread refined flour (0.7) |
| Stilbenes | <0.1 (<0.1) | red wine (75.8) | grape (11.1) | strawberry (7.3) | white wine (4.6) | dark chocolate (0.5) | lentils (0.3) |
| Others | 1.7 (0.9, 2.3) | coffee (75.0) | orange juice (21.5) | lemon juice (2.3) | olives (0.4) | beer (0.3) | olive oil (0.2) |
---: no food contributor
1 In the rank, the number between parentheses refers to the percentage of total intake within each polyphenol class.