Table 2.

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

Variable	p Value 2	R2 2	q Value 3
% Flavones (excluding tea)	0.013	0.184	0.227
% Flavonols (excluding tea)	0.016	0.151	0.227
Apigenin	0.028	0.163	0.227
Kaempferol	0.029	0.145	0.227
Gallocatechin	0.053	0.131	0.227
Theaflavin-3′-gallate	0.053	0.130	0.227
Theaflavin-3-gallate	0.056	0.130	0.227
Thearubigins	0.057	0.130	0.227
Theaflavin digallate	0.059	0.130	0.227
Theaflavin	0.063	0.130	0.227
Tea flavonoids	0.087	0.113	0.285
Total flavonoids	0.098	0.110	0.291
Cocoa flavonoids	0.107	0.107	0.291
Hesperetin	0.113	0.105	0.291
Eriodictyol	0.127	0.103	0.305
Pelargonidin	0.149	0.103	0.318
Cyanidin	0.150	0.099	0.318
Myricetin	0.165	0.096	0.324
% Anthocyanidins (excluding tea)	0.171	0.095	0.324
Delphinidin	0.224	0.085	0.402
% Flavanones (excluding tea)	0.313	0.075	0.537
Epigallocatecin	0.341	0.071	0.542
Epicatechin-3-gallate	0.346	0.072	0.542
Catechin	0.445	0.065	0.652
% Flavan-3-ols (excluding tea)	0.453	0.064	0.652
Epicatechin	0.473	0.063	0.654
Peonidin	0.495	0.060	0.659
Petunidin	0.533	0.055	0.667
Total flavonoids (excluding tea)	0.544	0.059	0.667
Malvidin	0.559	0.053	0.667
Ouercetin	0.574	0.054	0.667
Wine flavonoids	0.617	0.048	0.692
Naringenin	0.634	0.050	0.692
Epigallocatechin-3-gallate	0.704	0.044	0.745
Isorhamnetin	0.811	0.036	0.834
Luteolin	0.852	0.037	0.852

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