Table 1.

Food sources of polyphenol subclasses.

Subclasses	Examples	Food Sources
Flavonols	Kaempferol	kale, beans, tea, spinach, broccoli
	Myricetin	nuts, berries, tea, red wine
	Quercetin	red onion, kale, leaves, seeds, fruits, grains
	Rhamnetin	cloves
Flavones	Apigenin	parsley, celery, chamomile
	Hispidulin	plants (Grindelia, Saussurea, Salvia)
	Luteolin	barks, rinds, leaves
	Tangeretin	tangerine, citrus peels
Flavan-3-ols	Catechin	cocoa, prune juice, broad bean, peach, green tea
	Epicatechin	dark chocolate, blueberries, green tea
	Gallocatechin	green, white and black tea
	Epigallocatechin gallate	green, white and black tea
Flavanones	Butin	seeds
	Eriodictyol	lemon, herbs
	Hesperidin	citrus fruits
	Naringenin	grapefruit, herbs
Anthocyanins	Cyanidin	blueberries, cranberries
	Delphinidin	eggplant, different kinds of berries
	Malvidin	red wine, colored fruits, the skin of red grapes
	Peonidin	cranberries, plums, grapes
Isoflavones	Daidzein	soybeans, black beans, green
	Formononetin	soybeans
	Genistein	soybeans
	Glycitein	soybeans
Phenolic acid	Gallic acid	Aronia, green tea, grape seeds
	Caffeic acid	coffee beans, green tea,
	Ferulic acid	cereals, corn, rice
	Vanillic acid	Aronia, green tea, berries
Stilbenes	Resveratrol	skin of grapes, red wine
Lignoids	Pinoresinol	sesame seed, olive oil
	Sesamin	sesame oil