Table 2.
Average flavonoid consumption (mg/day) and percentage of total flavonoid subclass daily intake in all subjects of the study sorted by the three most consumed foods.
| Flavonoids Subclass | Flavonoid Intake mg/day ± SD | Most Consumed Foods by Flavonoid Subclass Content-Gastric Cancer-All Controls | |||||
|---|---|---|---|---|---|---|---|
| First (%) | Second (%) | Third (%) | |||||
| Anthocyanins | 22.3 ± 0.35 | Wine [Red] | 31.3 | Sweet cherry | 24.7 | Strawberry | 15.9 |
| Chalcones | 0.004 ± 0.0001 | Beer [Regular] | 98.2 | Beer [Alcohol free] | 1.8 | - | - |
| Dihydrochalcones | 1.15 ± 0.023 | Apple | 95.3 | Non-orange pure juice | 5.5 | - | - |
| Dihydroflavonols | 1.87 ± 0.06 | Wine [Red] | 97.8 | Wine [Rosé/White] | 2.2 | - | - |
| Flavan-3-ols | 26.94 ± 0.33 | Apple | 33.4 | Wine [Red] | 20.55 | Broad bean seed | 13.64 |
| Flavanones | 43.81 ± 0.69 | Orange/Tangerine | 75.1 | Orange pure juice | 21.1 | Tomato | 1.48 |
| Flavones | 3.88 ± 0.08 | Globe artichoke | 24.7 | Orange pure juice | 18.0 | Olives | 16.16 |
| Flavonols | 23.75 ± 0.28 | Swiss chard | 34.2 | Lentils/Chickpea/Common bean | 15.9 | Wine [Red] | 10.7 |
| Isoflavonoids | 1.35 ± 0.11 | Soy milk | 95.3 | Lentils | 4.3 | Nuts | 0.27 |
| Proanthocyanidins | 200.99 ± 2.16 | Beans | 32.5 | Apple | 23.3 | Wine [Red] | 11.1 |