Table 2.

Flavonoid subclasses and food sources.

Flavonoids	Sample Polyphenols	Food Sources
Simple Flavonoids
Flavan-3-ols	(+)-catechins, (−)-epicatechin, (−)-epigallocatechin-3-gallate	Green tea, chocolate, tree fruits, grapes, red wine
Flavanones	Hesperetin, Naringenin, Eriodictyol	Citrus fruits and juices
Flavones	Luteolin, Apigenin	Parsley, celery seed, oregano
Isoflavones	Daidzein, Genistein, Glycitein	Soybeans, soy-based foods, legumes
Flavonols	Quercetin, Kaempferol, Myricetin, Isorhamnetin	Onions, apples, tea, berries
Anthocyanidins	Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin	Most berries, stone fruits
Complex Flavonoids
Condensed Tannins (Proanthocyanidins)	Procyanidins, Prodelphinidins, Propelargonidin	Chocolate, stone fruit (apples, pears), grapes, strawberries, cranberries, nut skins, cinnamon, beer, wine, barley, legumes

Source: Reference [57].