Table 1.

Flavonoids: classification and food source classes.

Class	Forms Existed	Dietary Sources
Flavones	Apigenin, Chrysin, Luteolin, Baicalin	Buckwheat, Fruit peel, Tomato skin
Isoflavones	Daidzein, Genistein	Chinese herb, Soybeans
Flavanols	Epicatechin, Catechin	Chocolate, Tea, Fruits
Flavanonols	Taxifolin, Astilbin	Onion
Flavanones	Naringin, Hesperidin, Naringenin	Grape, Citrus fruits
Flavonols	Kaempferol, Fisetin, Quercetin, Myricetin	Red wine, Olive oil, Grapes
Anthocyanidins	Delphinidin, Malvidin, Cyanide, Pelargonidin	Berries, Vegetables, Red wine