Figure A1.

Chemical structures of dietary flavonoids tested in this study. 1, dihydromyricetin; 2, taxifolin; 3, apigenin; 4, luteolin; 5, nobiletin; 6, hesperetin; 7, naringenin; 8, 3-hydroxyflavone; 9, fisetin; 10, galangin; 11, gossypetin; 12, kaempferol; 13, morin; 14, myricetin; 15, quercetin; 16, quercetagetin; 17, cardamonin; 18, isoliquiritigenin; 19, naringenin chalcone; 20, phloretin; 21, xanthohumol; 22, (+)-catechin; 23, (−)-catechin gallate; 24, (−)-epicatechin; 25, (−)-epicatechin gallate; 26, (−)-epigallocatechin; 27, (−)-epigallocatechin gallate; 28, (+)-gallocatechin; and 29, (−)-gallocatechin gallate.