| 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 |
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