Table 1.
Contributions 1 of different food groups to the intake of polyphenol subclasses in the 84,158 participants of the Nutrinet Santé cohort.
| Polyphenol Subclasses | Mean ± Standard Deviation | Main Food Contributors2 to the Intake of Subclasses of Polyphenols |
|---|---|---|
| Anthocyanins | 41.8 ± 51.9 | Cherries (30%), Strawberries (20%), Red wine (16%), other fruits (13%), Jam and fruit pies (5%) |
| Dihydrochalcones | 2.7 ± 3.4 | Apples (95%) and Apple products (5%) |
| Dihydroflavonols | 2.1 ± 3.7 | Red wine (86%), Grapes (7%), White wine (3%), Rosé wine (3%) |
| Flavanones | 30.3 ± 31.6 | Orange juice (60%), Oranges (13%), other citrus and citrus juices (11%), Red wine (2%), Tomatoes (1%) |
| Flavones | 25.6 ± 13.5 | Bread (43%), Oranges (20%), Wheat products (12%) Orange juices (5%) |
| Flavonols | 66.6 ± 40.4 | Tea (26%), Other fruits and vegetables (25%), Onions (15%), Spinach (10%), Red wine (3%) |
| Isoflavonoids | 7.6 ± 26.3 | Soy beverages (37%), Soy desserts (25%), Soy yoghurt (23%), Soybeans (4%) |
| Hydroxybenzoic acids | 55.8 ± 75.2 | Tea (48%), Chestnut and chestnut products (15%), Chicories (13%), Red wine (6%), Raspberries (5%) |
| Hydroxycinnamic acids | 534 ± 418 | Coffee (70%), Other fruits and vegetables (7%), Potatoes (3%), Apples (3%) |
| Stilbenes | 1.5 ± 2.4 | Wine (95%), Grape (3%), Strawberries (2%) |
| Lignans | 1.8 ± 3.1 | Multicereal bread (75%), flaxseeds (11%), Olive oil (6%) |
| Catechins | 128 ± 145 | Tea (75%), Herbal teas (5%), Chocolate and derivatives (3%), Apples (3%), Red wine (2%) |
| Theaflavins | 17.8 ± 27.8 | Tea (100%) |
| Proanthocyanidins | 52.9 ± 39.5 | Tea (35%), Red wine (22%), Apples and apple juices (22%), Chocolate and derivatives (14%) |
| Total polyphenols (sum of individual polyphenols) | 999.3 ± 484.4 | Coffee (49%), Tea (23%), Fruits (17%), Vegetables (8%), Wine (5%) |
| Total polyphenols (Folin assay) | 2083.9 ± 989.9 | Coffee (25%), Fruits (22%), Tea (14%), Lentils (9%), Chocolate (3%), Wine (2%) |
1 % of total intake within each polyphenol class or subclass. Contributions were calculated by first creating a table containing polyphenol contents for each specific food item, and then computing the proportion of each food group in relation to the total amount of each specific polyphenol (contributed by all food items combined). 2 The first five main food contributors in each polyphenols classes or subclasses are given; a lower number of foods indicates the absence or the marginal contribution of other food contributors that contained polyphenols in the subclass considered.