TABLE 3.

Participants’ intake of phenolic compounds (mg/day) according to the food groups.

Polyphenolic compounds	Non-alcoholic beverages	Black tea	Coffee and cocoa	Fruit	Vegetables	Oil	Legumes	Nuts and seeds	Cereals	Olive oil	Total
	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD
Total phenols	1,544 ± 1,360	1,460 ± 1,244	127 ± 580	415 ± 982	266 ± 324	0.5 ± 0.73	381 ± 517	180 ± 374	188 ± 255	0.3 ± 0.74	3,105 ± 1,879
Total flavonoid	568 ± 486	567 ± 484	13.7 ± 74.21	33.0 ± 50.37	68.7 ± 107.41	0.002 ± 0.005	2.8 ± 10.42	246 ± 1,137	112 ± 171	0.002 ± 0.005	1,031 ± 1,309
Anthocyanin	–	–	–	2.0 ± 6.40	16.1 ± 35.10	–	–	0.4 ± 0.76	6.7 ± 46.6	–	25.2 ± 58.62
Dihydroflavanol	–	–	0.1 ± 1.07	0.01 ± 0.18	0.002 ± 0.02	–	–	–	–	–	0.1 ± 1.09
Flavanol	552 ± 465	549 ± 467	12.5 ± 73.47	4.2 ± 6.00	1.0 ± 4.38	–	0.4 ± 1.71	0.4 ± 0.68	10.9 ± 52.85	–	569 ± 463
Flavanone	0.5 ± 4.1	–	–	15.8 ± 35.44	1.4 ± 2.79	–	–	0.008 ± 0.042	–	–	17.7 ± 35.85
Flavones	0.001 ± 0.008	–	0.14 ± 1.11	0.1 ± 0.32	8.1 ± 9.49	0.002 ± 0.005	0.05 ± 0.52	0.05 ± 0.50	8.3 ± 37.15	0.002 ± 0.005	16.5 ± 38.79
Flavonol	19.7 ± 16.4	19.4 ± 16.54	0.029 ± 0.27	2.0 ± 3.93	15.5 ± 15.0	–	2.4 ± 9.27	0.05 ± 0.21	0.05 ± 0.20	–	39.2 ± 24.48
Lignans	–	–	–	2.6 ± 6.08	0.03 ± 0.131	0.049 ± 0.119	–	6.0 ± 22.60	0.08 ± 0.08	0.05 ± 0.11	8.7 ± 24.16
Other polyphenols	–	–	0.087 ± 0.04	0.053 ± 0.47	33.613 ± 34.41	0.502 ± 1.24	0.006 ± 0.05	0.005 ± 0.051	6.01 ± 19.48	0.52 ± 1.26	39.8 ± 41.12
Total phenolic acids	0.7 ± 3.18	0.1 ± 1.32	1.1 ± 7.41	3.3 ± 16.18	25.4 ± 22.61	–	1.1 ± 7.57	39.6 ± 100.48	34.2 ± 82.83	–	105.3 ± 131.66
Stilbenes	–	–	0.005 ± 0.04	0.009 ± 0.05	–	–	0.003 ± 0.008	0.01 ± 0.055	–	–	1.1 ± 3.36