Chemistry and Biological Activities of Flavonoids: An Overview

Table 2

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

Class	Flavonoid	Dietary source	References
Flavanol	(+)-Catechin; (−)-Epicatechin; Epigallocatechin	Tea	[14]
Flavone	Chrysin, apigenin; Rutin, luteolin, and; luteolin glucosides	Fruit skins, red wine, buckwheat, red pepper, and tomato skin	[15–18]
Flavonol	Kaempferol, quercetin,; myricetin, and tamarixetin	Onion, red wine, olive oil, berries, and grapefruit.	[17]
Flavanone	Naringin, naringenin, taxifolin,; and hesperidin	Citrus fruits, grapefruits, lemons,; and oranges	[19, 20]
Isoflavone	Genistin, daidzin	Soyabean	[21]
Anthocyanidin	Apigenidin, cyanidin	Cherry, easberry, and strawberry	[17, 18]