Table 1.

Molecular structures, examples and food sources of flavonoids.

Sub-Class of Flavonoids	Example Structure(s) of Aglycone Flavonoids	Examples	Food Sources	References
Flavone	Apignenin	Apigenin and luteolin	Chamomile, parsley, celery, cabbage, carrot, celery, wheat sprout, citric fruits	[1,21]
Flavonol	Quercetin	Quercetin, kaempferol or myricetin	Berries, apple, grapes, tomatoes, onion, kale, broccoli, tea, red wine, olive oil, citric fruits	[7]
Flavanone	Naringenin	Hesperetin, naringenin and naringin	Citrus fruits	[9]
Flavanonol	Taxifolin	Taxifolin	Citrus fruits, tea, rice	[11]
Anthocyanidin		Cyanidin, pelargonidin, delphinidin, malvidin, petunidin and peonidin.	Black currant, blueberry, cherry, elderberry, grapes, red cabbage, red onion, eggplant	[7,22]
Flavanol	Catechin	Catechin, epicatechin, gallo-catechin	Apricot, apple, cherry, grape (skin), cocoa, tea, red wine	[14,23]
Isoflavone	Daidzin Genistin Glycitin	Daidzin, genistin and glycitin	Soybean, red clover, alfalfa, kudzu	[1,15]