Table 2.

Classification and food sources of flavonoids [7], [8], [9], [36], [37], [38], [39], [40], [41].

Flavonoid classification	Members of the flavonoids subgroup	Food sources
Flavanones	Hesperidin, naringenin, naringin, taxifolin, eriodictyol, naringenin	Oranges, lemons, oregano, grapes, medicinal plants
Flavonols	Kaempferol, quercetin, fisetin, myricetin, morin, rutin	Onion, apples, tomatoes, kale, grapes, berries, lettuce, tea, red wine, olive oil, medicinal plants
Flavanols	Catechin, epicatechin, epigallocatechin-3-gallate	Green tea, apples, bananas, blueberries, cacao beans, peaches, pears, medicinal plants
Flavones	Apigenin, luteolin, hispidulin, wogonin, oroxylin, scutellarin, rhamnocitrin baicalein, chrysin, morusin, tangeretin, pectolinarigenin, scutellarin	Chamomile, mint, celery, parsley, Ginkgo biloba, tomatoes, fruit skin, red wine, medicinal plants
Isoflavonoids	Genistein, glycitein, daidzein	Soya, medicinal plants
Chalcones	Phloretin, xanthohumol, isoliquiritigenin, velutone F	Strawberries, apples, medicinal plants
Anthocyanidins	Cyanidin, delphinidin, apigenidin, malvidin	Black/cran/rasp/straw/blue-berries, grapes, cherries, blackcurrants, nuts, medicinal plants