Table 1.

Classification of flavonoids and their dietary sources.

S. no.	Class	Flavonoids	Dietary sources	References
1.	Flavanones	Naringin	Cabbage, banana, kiwi, garlic, olives, onion, sprout vegetables, lemon	[25]
		Naringenin
		Hesperetin
		Eriodictyol
2.	Flavanols	Epigallocatechin gallate	Green tea, red wine, grapes, cocoa beans, apricots, berries, apple	[25]
		Epigallocatechin
		Epicatechin
		Catechin
3.	Flavones	Luteolin	Kiwi, green tea, oregano, spinach, lettuce, broccoli, watermelon, peas, chamomile flower, orange, grapes, pumpkin, chickpea, brown rice, rosemary	[26]
		Diosmin
		Apigenin
		Wogonin
4.	Flavonols	Quercetin	Green pea, grape seeds, apple, citrus fruits, soyabean, onions, cucumber strawberries, tomatoes	[26]
		Morin
		Galangin
		Kaempferol
5.	Anthocyanins	Malvidin	Berries (red, purple and blue), red grapes, fruits (pomegranate, red apple, apricot), vegetables (black beans, red cabbage, purple carrot, eggplant, coloured potatoes, red onions, radish), coloured cereals	[27, 28]
		Cyanidin
		Hirsutidin
		Pelargonidin
6.	Isoflavones	Genistein	Soybeans, soy foods, legumes, parsley, tofu, fava beans, red clover	[27]
		Glycitein
		Equol
		Daidzein