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Table 1 Flavonoid classes and compounds, and respective dietary intakes and main food sources in the whole cohort

From: Dietary flavonoid intake and cardiovascular risk: a population-based cohort study

  Compounds Median intake (mg/day) Sources (%)
Total flavonoids   251.0 Fruits (38)
Red wine (25)
Vegetables (5)
Tea (5)
Proanthocyanids Dimers, Trimers, 4-6mers, 7-10mers, polymers of flavon-3-ols or flavanols 96.1 Fruits (50)
Red wine (23)
Legumes (6)
Flavan-3-ols (−)-Epicatechin
(−)-Epicatechin 3-gallate
(−)-Epigallocatechin
(−)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Theaflavin
Theaflavin-3, 3′-digallate
Theaflavin-3′-gallate
Theaflavin-3-gallate
Thearubigins
50.4 Fruits (26)
Tea (21)
Red wine (19)
Anthocyanidins Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
32.9 Red wine (53)
Vegetables (17)
Fruits (11)
Flavanones Eriodictyol
Hesperetin
Naringenin
24.2 Fruits (71)
Red wine (12)
Flavonols Isorhamnetin
Kaempferol
Myricetin
Quercetin
14.4 Vegetables (34)
Red wine (14)
Fruits (13)
Flavones Apigenin
Luteolin
1.2 Vegetables (51)
Red wine (18)
Fruits (8)
Isoflavones Daidzein
Genistein
Glycitein
0.7 Legumes (90)
  1. Sources contributing to ≥5% of the intake.