Table 3.
Main characteristics of selected polyphenols.
| Polyphenol Family |
Mol.Formula Mol. Weight |
Water Solubility (mg/L) | Main Dietary and Geographic Sources | Ref. |
|---|---|---|---|---|
| 1: Curcumin Curcuminoid |
C21H20O6 368.35 g/mol |
0.125 mg/L | Rhizomes of Curcuma longa (turmeric) India | [18,19] |
| 2: Quercetin Flavonoid |
C15H10O7 302.20 g/mol |
0.48 mg/L (MilliQ water) |
Red grape, onion, broccoli, tomato, lettuce | [20,21,22,23] |
| 3: Apigenin Flavonoid |
C15H10O5 270.21 g/mol |
1.43 mg/L (pH = 1) |
Chamomile (Europe, Western Asia) | [24,25] |
| 4: Resveratrol Stilbenoid |
C14H12O3 228.24 g/mol |
30 mg/L | Grapes and red wine, Peanuts, blueberries, rhubarb |
[26,27,28,29,30] |
| 5: Rutin Flavonoid |
C27H30O16 610.44 g/mol |
130 mg/L | Red grape, citrus, apple, fig, asparagus, onion, mulberry, tea |
[21,31,32] |
| 6: EGCG Flavonoid |
C22H18O11 358.32 g/mol |
5733.12 mg/L | Green tea from leaves and buds of Camellia sinensis Japan, Chocolate, Red grape |
[21,33,34,35] |