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. 2015 Dec 17;20(12):22578–22620. doi: 10.3390/molecules201219864

Table 2.

The main classes of non-flavonoid polyphenols with chemical structure, representative members and dietary sources [36,39,45].

Class of Non-Flavonoids Chemical Structure Representative Members Dietary Sources
Phenolic acids—Benzoic acids/hydroxybenzoates C6–C1 graphic file with name molecules-20-19864-i008.jpg Gallic acid p-hydroxy-benzoic Syringic acid Vanillic acid Clove buds (Eugenia caryophyllata) Grains: wheat (Triticum vulgare), rice (Oryza sativa), oat (Avena sativa), rye (Secale cereale), barley (Hordeum vulgare) Dates (Phoenix dactylifera)
Phenolic acids—Cinnamic acids/hydroxycinnamates C6–C3 graphic file with name molecules-20-19864-i009.jpg p-coumaric acid Caffeic acid Ferulic acid Chlorogenic acid Apples (Malus domestica) Dates (Phoenix dactylifera) Green coffee beans (Coffea arabica) Carrots (Daucus carota)
Stilbenes C6–C2–C6 graphic file with name molecules-20-19864-i010.jpg Resveratrol Red wine, peanuts (Arachis hypogaea), red cabbage (Brassica olearaceae Capitata Group), spinach (Spinacia oleracea)
Other polyphenols graphic file with name molecules-20-19864-i011.jpg Curcumin (a) Rosmarinic acid (b) Gingerol (c) Turmeric (Curcuma longa) Rosemary (Rosmarinus officinalis) Ginger (Zingiber officinale)