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) |