Table 1.

Associations between flavonoid intakes ¹ and gut microbiome based on unweighted UniFrac distances.

Variable	p Value 2	R2 2	q Value 3
Gallocatechin	0.047	0.078	0.285
Theaflavin digallate	0.051	0.078	0.285
Thearubigins	0.051	0.078	0.285
Theaflavin	0.052	0.078	0.285
Theaflavin-3′-gallate	0.052	0.078	0.285
Theaflavin-3-gallate	0.055	0.078	0.285
% Anthocyanidins (excluding tea)	0.056	0.077	0.285
Petunidin	0.087	0.076	0.387
Peonidin	0.101	0.075	0.387
Malvidin	0.108	0.076	0.387
Eriodictyol	0.157	0.075	0.514
Wine flavonoids	0.186	0.074	0.514
Cocoa flavonoids	0.186	0.075	0.514
Tea flavonoids	0.265	0.070	0.654
Kaempferol	0.273	0.070	0.654
Delphinidin	0.314	0.069	0.685
Total flavonoids	0.326	0.069	0.685
Apigenin	0.343	0.069	0.685
Epicatechin	0.376	0.068	0.712
% Flavones (excluding tea)	0.411	0.068	0.740
% Flavan-3-ols (excluding tea)	0.434	0.067	0.744
Total flavonoids (excluding tea)	0.554	0.065	0.905
Cyanidin	0.579	0.064	0.905
Catechin	0.679	0.063	0.967
Ouercetin	0.696	0.063	0.967
Pelargonidin	0.702	0.062	0.967
Naringenin	0.726	0.063	0.967
Isorhamnetin	0.787	0.060	0.977
Myricetin	0.791	0.061	0.977
Luteolin	0.815	0.061	0.977
Epicatechin-3-gallate	0.907	0.058	0.994
Epigallocatecin	0.913	0.058	0.994
Hesperetin	0.920	0.058	0.994
% Flavonols (excluding tea)	0.944	0.058	0.994
% Flavanones (excluding tea)	0.986	0.055	0.994
Epigallocatechin-3-gallate	0.994	0.053	0.994

¹ Flavonoid-specific food frequency questionnaire validated in the Australian population; ² Adonis (R package vegan), bolded p values < 0.05; ³ mt.rawp2adjp using “BH” (“fdr”) (R package multtest), bolded q values < 0.3.