The Scientific World Journal / 2013 / Article / Tab 2

Review Article

Chemistry and Biological Activities of Flavonoids: An Overview

Table 2

Classification, structure, and food sources of some dietary flavonoids.

ClassFlavonoidDietary sourceReferences

Flavanol(+)-Catechin
(−)-Epicatechin
Epigallocatechin
Tea[14]
FlavoneChrysin, apigenin
Rutin, luteolin, and
luteolin glucosides
Fruit skins, red wine, buckwheat, red pepper, and tomato skin[1518]
FlavonolKaempferol, quercetin,
myricetin, and tamarixetin
Onion, red wine, olive oil, berries, and grapefruit.[17]
FlavanoneNaringin, naringenin, taxifolin,
and hesperidin
Citrus fruits, grapefruits, lemons,
and oranges
[19, 20]
IsoflavoneGenistin, daidzinSoyabean[21]
AnthocyanidinApigenidin, cyanidinCherry, easberry, and strawberry[17, 18]

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