Table 2.
Contribution of (poly)phenol subclasses to total (poly)phenol intake and dietary sources.
| (Poly)phenol Classes and Subclasses | Mean (mg/d) ± SD, (%) | Food Sources * (% of Contribution) |
|---|---|---|
| Flavonoids | 432.9 ± 271.6, (55.5) | |
| Anthocyanins | 37.9 ± 43.3, (4.8) | Cherries (45.6), strawberries (16), red wine (13.7), grapes (13.6), olives (8), beans (1.2) milkshakes (1.1). |
| Chalcones | 0.031 ± 0.006, (< 0.1) | Beer (100). |
| Dihydrochalcones | 1.9 ± 2.6, (0.2) | Apples (100). |
| Dihydroflavonols | 1.4 ± 3.2, (0.2) | Red wine (98.3), other wines (1.8). |
| Flavan-3-ols | 21.1 ± 16, (2.7) | Apples (26.9), chocolate (9.9), red wine (14.6), peaches (10.2), cherries (6.7), grapes (5.7), strawberries (3), green beans (2.5), banana (2.5) lentils (1.26). |
| Flavanones | 74.6 ± 75.8, (9.6) | Oranges (33.7), natural orange juice (27.5), fruit juices from concentrate (18.7), other fruit juices (1.5), tomato (1.14). |
| Flavones | 17.6 ± 13.4, (2.2) | Other vegetables (36.5), natural orange juice (17.3), cookies (11), olives (6), fruit juices from concentrate (4.4), chocolate cookies (3.3), watermelon (2.9), industrial bakery (2.3) pastries (2.2), croquettes (1.8), peppers (1.8), pizza (1.4), cupcake (1.1) carrots and pumpkin (1). |
| Flavonols | 57.1 ± 35.8, (7.3) | Lettuce (36.5), swiss chard leaves (29.2), asparagus (7), olives (2), nuts (3.2), green beans (2.8), chocolate (1.7), cabbage (1.7), tomato (1.6), apples (1.5). |
| Isoflavonoids | 0.03 ± 0.03, (< 0.1) | Beans (67.9), nuts (29.5), beer (2.5). |
| Proanthocyanidins | 221.3 ± 198.2, (28.4) | Chocolate (44.4), apple (21), cherries (11.1), strawberries (5.34), grapes (4.7), nuts (4.5), red wine (3.1), beans (3). |
| Lignans | 2.2 ± 1.1, (0.3) | Carrot and pumpkin (13.3), olive oil (11.2), tomato (9), broccoli and cabbage (7.6), oranges (6.8), green beans (6), peaches (4.4), pepper (3.5), strawberries (3.2), cookies (3) asparagus (2.8), gazpacho (2.8), red wine (2.7), apples (2.3), grapes (1.9), eggplant zucchini and cucumber (1.7), dried fruit (1.6), kiwi (1.4), fried potatoes (1.3), melon (1.3), nuts (1.24) bread (1.1). |
| Phenolic acids | 302.9 ± 151.9, (38.8) | |
| Hydroxybenzoic acids | 31.6 ± 24.8, (4.1) | Nuts (34.4), olives (16.4), strawberries (13), carrots and pumpkin (11.9), swiss chard leaves (7.4), red wine (5.2), beer (2.4), apples (1.4), banana (1). |
| Hydroxycinnamic acids | 266.3 ± 140.1, (34.2) | Coffee (31.9), decaffeinated coffee (12.7), other vegetable (8.5) carrots and pumpkin (7.8) cherries (7), French fries (5.7), olives (4.9), apple (4.3), baked or boiled potatoes (3) tomato (1.85) nuts (1.6), peaches (1.5) orange juice (1.3) red wine (1.2). |
| Hydroxyphenylpropanoic acids | 0.6 ± 1, (< 0.1) | Olives (100). |
| Hydroxyphenylacetic acids | 4.44 ± 6.9, (0.6) | Olives (96.6), red wine (2.5). |
| Stilbenes | 1.21 ± 2.6, (0.2) | Red wine (88.6), grapes (4), other wines (3.6), strawberries (2.5). |
| Other (poly)phenols | 40.5 ± 33.14, (5.2) | |
| Alkylmethoxyphenols | 0.3 ± 0.6, (0.3) | Decaffeinated coffee (84.6) beer (15.3). |
| Alkylphenols | 8.1 ±11.2, (1) | Breakfast cereals (43.2), whole-grain bread (41.7), pasta (8), cookies (2.5). |
| Furanocoumarins | 0.4 ± 0.8, (0.4) | Other vegetables (100). |
| Hydroxybenzaldehydes | 0.2 ± 0.4, (0.2) | Red wine (90.7), beer (2.7), other wines (2.7), olives (2), whisky (1.4). |
| Hydroxybenzoketones | 0.001 ± 0.002, (< 0.1) | Beer (100) |
| Hydroxycoumarins | 0.04 ± 0.08, (< 0.1) | Beer (75), other wines (24.9) |
| Methoxyphenols | 0.03 ± 0.07, (< 0.1) | Decaffeinated coffee (100) |
| Tyrosols | 27.2 ± 29.9, (3.5) | Olives (66.1), olive oil (28.9), red wine (0.9) |
| Other (poly)phenols (subclass) | 4.5 ± 6.4, (0.6) | Orange juice (65.2), other fruits juice (24.4), Coffee (5.61), apples (256), olives (1.5) |
* Food sources that contribute more than 1%.