Group | Subclasses | Food sources | Example compounds |
---|---|---|---|
Flavonoids | Anthocyanidins | Berries, cherries, blackcurrants, grapes [15] | Cyanidin |
Flavanols (Flavan-3-ol) | Green tea, cocoa, [15] | Catechin | |
Flavanones | Citrus, cherries [15] | Hesperidin | |
Flavones | Luteolin | ||
Flavonols | Apples, beetroot, cherries, nuts, olive oil, cranberries [15] | Quercetin | |
Phenolic acids | Benzoic acid derivatives Cinnamic acid derivatives | Beetroot, nuts, cranberries, ginger, chokeberry [15], Yerba mate [176], ginseng [177,178,179], cranberries, banana [180], Aloe arborescens [181], Danggui Buxue Tang [182], honey [183], Spirulina [184], Protandim [185, 186] | Gallic acid Vanillic acid p-coumaric acid Caffeic acid Chlorogenic acid |
Stilbenes | Stillbenoids | Grapes, nuts [15] | Resveratrol |
Tannins | Hyrdolysable tannins Condensed tannins (Proanthocyanidins) Phlorotannins | Pomegranate, blackcurrant, French maritime bark [187], Carob [188], Ecklonia cava [189], Rhodiola rosea [190] | Ellagitannins Procyanidin Dieckol |