Table 2. Distribution (mg/recall) of the polyphenol classes and subclasses from food sources.
| Food sources | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Polyphenol class | Total Foods | Oils and seeds | Nonalcoholic beverages | Alcoholic beverages | Cereals | Sweets | Fruits | Nuts | Legumes | Others1 | Vegetables |
| Total Polyphenols | 332.7 (237.9) | 26.2 (46.5) | 32.1 (71.8) | 118.3 (127.5) | 25.2 (39.9) | 17.3 (37.8) | 98.6 (126.3) | 28.1 (178.3) | 8.0 (10.6) | 11.1 (31.0) | 68.5 (99.0) |
| Flavonoids | 170.3 (144.4) | 0.7 (5.5) | 24.1 (71.5) | 86.4 (97.9) | 0.1 (0.6) | 15.1 (34.3) | 71.2 (88.5) | 0.1 (0.3) | 7.2 (10.6) | 7.6 (28.0) | 16.3 (28.2) |
| Flavanols | 46.0 (57.7) | 0 | 2.1 (5.3) | 49.5 (55.7) | 0 | 12.5 (32.0) | 9.3 (19.6) | 0.1 (0.3) | 2.5 (5.2) | 0.03 (0.1) | 1.0 (4.0) |
| Flavonols | 22.7 (29.9) | 0.2 (1.7) | 0.1 (0.4) | 7.2 (8.1) | 0 | 1.0 (2.5) | 4.7 (7.0) | <0.01 | 1.9 (5.7) | 2.3 (18.0) | 11.4 (20.6) |
| Flavanones | 30.7 (50.6) | 0 | 3.1 (14.8) | 1.0 (1.0) | 0 | 0.1 (0.4) | 29.2 (50.4) | 0 | 0 | 0.1 (0.5) | 0.1 (0.1) |
| Flavones | 10.7 (20.3) | 0.2 (0.9) | 0.5 (2.2) | 0 | 0.14(0.6) | 1.5 (2.1) | 2.0 (5.0) | 0 | 0.2 (0.3) | 2.2 (3.9) | 5.1 (19.5) |
| Anthocyanin | 36.7 (61.9) | 0.3 (2.8) | 0 | 23.0 (26.7) | 0 | 0 | 25.7 (60.1) | 0 | 1.9 (6.9) | 0 | 0 |
| Dihydrochalcones | 0.3 (1.8) | 0 | 0 | 0 | 0 | 0 | 0.3 (1.9) | 0 | 0 | 0 | 0 |
| Isoflavonoids | 19.3 (71.1) | 0 | 18.4 (70.3) | 0 | 0 | 0 | 0 | 0 | 0.6 (2.0) | 0.7 (11.5) | 0 |
| Phenolic Acids | 100.0 (130.0) | 5.0 (17.0) | 7.7 (7.4) | 21.9 (20.0) | 0.4 (2.1) | 2.0 (3.5) | 21.7 (57.8) | 27.3 (178.4) | 0.8 (1.0) | 1.1 (2.3) | 47.4 (74.5) |
| Benzoic Acid | 17.5 (90.6) | 0.5 (1.8) | 3.0 (5.0) | 9.5 (8.6) | 0.1 (0.1) | 0.01 (0.1) | 1.4 (4.5) | 19.3 (176.9) | 0.1 (0.2) | 0.1 (0.2) | 2.6 (11.1) |
| Cinnamic Acid | 82.2 (92.9) | 4.5 (15.9) | 4.7 (7.0) | 12.1 (11.5) | 0.4 (2.0) | 2.0 (3.5) | 20.3 (55.9) | 8.0 (29.2) | 0.7 (0.9) | 1.0 (2.2) | 44.8 (73.2) |
| Alkylphenols | 25.3 (39.2) | 0 | 0.02 (0.03) | <0.01 | 25.3 (39.6) | 0.1 (0.2) | 0 | 0 | 0 | 0 | 0 |
| Alkylmethoxyphenols | 0.1 (0.2) | 0 | 0.02 (0.03) | 0.1 (0.3) | 0 | <0.01 | 0 | 0 | 0 | <0.0 | 0 |
| Lignans | 7.2 (15.6) | 2.3 (14.4) | <0.01 | 0 | 0.04 (0.1) | <0.01 | 4.8 (7.1) | <0.01 | 0 | 0.1 (0.4) | 0.4 (1.4) |
| Stillbenes | 2.6 (4.4) | 0 | 0 | 4.7 (5.1) | 0 | <0.01 | 0.1 (0.2) | <0.01 | 0.02 (0.03) | 0 | 0 |
| Tyrosol | 20.6 (21.9) | 17.5 (21.1) | 0.04 (0.3) | 4.5 (4.4) | 0 | 0.0 (0.1) | 0 | 0 | 0 | 1.9 (2.6) | 0 |
| Other polyphenols | 2.4 (3.8) | 0.5 (1.6) | 0.2 (0.9) | 1.0 (0.9) | 0 | 0.0 (0.0) | 0.8 (2.2) | 0.7 (1.0) | 0 | 0.3 (2.4) | <0.01 |
Values are expressed as mean (standard deviation).
1Others include appetizers, pastries and salted pastries, broth, chocolate, biscuits, sauces, condiments, precooked dishes, desert, jam.