Table 1.

Major food sources of dietary polyphenols.

Food group	Polyphenols
Wine	Phenolic acids, stilbenes, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins), and flavanol polymers (proanthocyanidins)
Beer	Prenylated flavonoids, phenolic acids, simple phenols, flavanols, hydroxycoumarins, flavonols, and flavones
Coffee	Phenolic acids
Tea	Catechins, phenolic acids, flavonols, and proanthocyanidins
Cocoa	Flavanols (catechins and proanthocyanidins), phenolic acids, flavonols, some stilbenes, simple phenols, and isocoumarins
Vegetables	Flavonols (kaempferol and quercetin derivatives) and hydroxycinnamic acids (cabbages) Hydroxycinnamic acids, flavonols, and flavanones (tomatoes) Flavonoids, phenolic acids, and capsaicinoids (pepper) Hydroxycinnamic acids and anthocyanins (eggplant) Hydroxycinnamic acids, flavones, and flavonols (leaf vegetables) Flavonols such as quercetin (onions) Phenolic acids (roots)
Fruits	Anthocyanins, ellagitannins, and proanthocyanidins (berries) Flavanone glycosides, polymethoxylated flavones, and traces of flavonols and hydroxycinnamic acids (citrus) Chlorogenic acids, anthocyanins, flavonols, catechins, and proanthocyanidins (pommes and drupes)
Nuts	Catechins, proanthocyanidins, ellagitannins, and ellagic acid
Pulses	Proanthocyanidins, flavonols, flavanones, and hydroxycinnamic acids
Soy	Isoflavonoids
Virgin or extra virgin olive oil	Tyrosols
Sesame oil	Lignans and phenolic acids
Aromatic plants	Phenolic acids, flavones, phenolic diterpenes, and flavanones
Spices	Phenylpropenes, phenolic acids, flavones, and flavonols

Data extracted from Phenol-Explorer (http://phenol-explorer.eu/).