| | Classification of polyphenols | Subclasses and structure | Food sources | Compounds |
| | Flavonoids | | Black tea,
onion,
wine,
walnuts,
apple,
shallots,
green tea,
blueberries,
almonds,
oranges,
chocolate,
spinach | Flavonols,
kaempferol,
quercetin,
isorhamnetin,
myricetin | | Grain,
vegetable, oils,
celery, onion,
pepper, garlic,
parsley, herbs,
citrus, thyme | Apigenin,
luteolin,
wogonin,
tangeretin,
baicalein,
nobiletin | | Tomatoes,
citrus fruits,
grapefruit | Naringenin,
hesperetin, hesperidin,
neohesperidin,
naringin,
rutinosides,
narirutin | | Black tea,
green tea,
red wine,
blueberries,
berries,
nuts,
apple with peel,
almonds,
dark chocolate,
cereals | Gallocatechin, catechin,
epicatechin,
epigallocatechi,
epiafzelechin,
ogallate | | Leguminous plants,
e.g., soybeans, and soy products, e.g., tofu | Naringenin,
genistein,
hesperetin,
naringin,
daidzein,
neohesperidin,
rutinosides,
glycitein,
narirutin,
hesperidin | | Black soybean,
onion, cabbage,
currants, beans,
potatoes,
grapes red wine,
berries,
pomegranate,
blue corn,
cherries,
oranges, rice | Pelargonidi,
cyanidin,
pelargonidi,
delphinidin,
malvidin,
peonidin,
petunidin | | Phenolic acids | | Green and black tea,
raspberries, strawberries,
pomegranate, mango,
blackberries, persimmon,
grapes, wine, mangoes, nuts | Gallic acid,
vanillic acids,
protocatechuic acid | | Fruits (e.g., grapes, cherries, blueberries, apple, and kiwis), coffee, cereals, vegetables, red wine | Curcumin,
p-coumaric acid,
caffeic acid,
ferulic acid,
sinaptic acid |
| | Nonflavonoids | | Red wine, grape fruits | Resveratrol | | Cereals,
flaxseed,
linseed,
algae,
pumpkin,
potato,
leguminous crops,
cereals,
vegetables, fruits | Syringaresinol,
ecoisolariciresinol,
Secoisolariciresinol,
matairesinol,
medioresinol,
sesamin,
pinoresinol,
lariciresinol | | Leguminous plant, grape | Gallotannins (gallic acid), Ellagitannins (ellagic acid, punicalin, and punicalagin) |
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