Protective Mechanisms of Flavonoids in Parkinson’s Disease

Table 1

Subgroups	Types of flavonoids	Structures	Food sources
Flavone	Apigenin; Luteolin		Apple skins; Celery
Flavonol	Kaempferol; Myricetin; Quercetin; Quercetin glycosides, rutin; Quercetin glycosides, isoquercitrin		Broccoli; Fruits peels; Lettuce, olives, onions; Buckwheat, citrus fruits; Mango, apples, onion
Flavanol	(−)−Epicatechin; (−)−Epicatechin 3-gallate; (−)−Epigallocatechin; (−)−Epigallocatechin 3-gallate; (+)−Gallocatechin		Berries, blueberries, fava beans, mature; seeds, broccoli, Brussels sprouts
Flavanone	Hesperetin; Fisetin; Naringin; Naringenin		Citrus peel; Citrus fruit
Anthocyanidin	Cyanidin; Delphinidin; Malvidin; Pelargonidin; Petunidin		Berries; Cherries; Grapes; Raspberries; Red wines, strawberries, tea
Isoflavone	Daidzein; Genistein; Glycitein		Soy bean