Table 1.

Polyphenolic classes, compounds and plant sources.

Group	Class	Compounds	Plant Sources
Flavonoid-polyphenols	Flavonols	Quercetin, kaempferol, isorhamnetin	Vitis vinifera grape berry skins, onions, leeks, broccoli, black tea, lettuce, apples, green tea, wine, dill weed
	Flavones	Apigenin, luteolin, diosmin	Celery, red pepper, lemon, onion, oregano, rosemary, parsley, trollflowers
	Flavanols	Catechin, proanthocyanidins, epicatechin, epigallocatechin	Tea, grapes, red wine, apples, blackberries, apricots, dark chocolate
	Flavanones	Naringenins, hesperetin, eriodictyol	Grapefruit, oranges, tangerines, peppermint, lemons, limes, defatted olive
	Anthocyanins	Cyanidin, perlargonidin, delphinidin	Blackberries, cherries, strawberries, raspberries, chokeberries, tomatoes, grapes, green coffee beans, red cabbage, sweet potatoes
	Isoflavones	Genistein, daidzein, equol	Peas, soybean, lentils, red kidney beans
Non-flavonoid-polyphenols	Phenolic acids	Caffeic acid, chlorogenic acid, ferulic acid	Coffee, olive, cabbage, apples, cherries, tomatoes, pears, green coffee beans, dried ginger
	Lignans	Pinoresinol, podophyllotoxin, stegananic, matairesinol	Linseeds, sesame seeds, chives, nuts, roots, leaves, vegetables, spices, cereals
	Stilbenes	Resveratrol, pterostilbene	Almond, chocolate, seeds, and skins of grapes, red wine, peanuts, blueberries, raspberries
Tannins		Tannic acid, Chinese tannin, Turkish tannin, acer tannin, ellagitannin, chebulagic acid	Bean seed coats, persimmons, green coffee beans, mango kernels, pomegranates, strawberries, walnuts, almonds