Table 1.

Major subclasses of flavonoids with examples and some of the major dietary sources.

Flavonoid Subclasses	Examples	Dietary Sources
Flavanones	Hesperetin, Naringenin, Eriodictyol, Naringin	Spice (dried oregano), grapefruit, lemon, orange, grapefruit juice, lemon juice, orange juice.
Flavones	Luteolin, Apigenin, Vitexin, Orientin	Spices (dried oregano, celery seed, dried parsley, thyme), celery, parsley, peppers.
Flavonols	Quercetin, Kaempferol, Myricetin, Isorhamnetin, Rutin, Tiliroside, Aromadendrin, Silymarin, Silybin	Capers, spice (saffron), apples, cranberries, arugula, asparagus, broccoli, cabbage, chives, coriander, endive, fennel, ginger, mustard greens, okra, onions, peppers, radish (raw, seeds, leaves), beans, buckwheat.
Flavan-3-ols	(+)-Catechin, (+)-Gallocatechin, (−)-Epicatechin, (−)-Epigallocatechin, (−)-Epicatechin 3-gallate, (−)-Epigallocatechin 3-gallate, Theaflavin, Theaflavin 3-gallate, Theaflavin 3′-gallate, Theaflavin 3,3′- digallate, Thearubigins	Apples, broad beans, pecans, pistachio, wine, cocoa, tea (green, black), soybeans.
Anthocyanidins	Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin	Berries (bilberry, blackberries, blackberry, chokeberry, elderberries, raspberries, blueberry, cranberry, serviceberry), currants, grapes, plum, red cabbage, eggplant, pecans, pistachio, wine, black beans.
Isoflavones	Daidzein, Genistein, Glycitein	Red clover, soybeans and soybean products (milk, flour, yogurt and others).