There are approximately 4,000 different flavonoid compounds found in foods, many of which have antioxidant, anti-inflammatory, anticancer, and brain-protecting properties.
But not all vegetables or fruits contain the same flavonoids. Here is a list of beneficial flavonoids and the foods they are found in:
• Anthocyanins — found in grapes, berries, purple cabbage, and other fruits with purple, red or blue coloration
• Apigenin — celery, parsley, carrots, chamomile flowers, and chicory
• Caffeic acid — blueberries, apricots, apples, plums, and tomatoes
• Catechin — red wine, teas, and grapes
• Chlorogenic acid — McIntosh apples, blueberries, eggplant, and tomato skin
• Curcumin — turmeric spice
• Ellagic acid (ellagitannins) — walnuts, pomegranates, raspberries, muscadine grapes, strawberries, and oak-aged wines
• Epicatechins — teas (especially white and green) and hawthorn
•Epigallocatechin gallate — teas (especially white and green), peaches, black and red currants
• Ferulic acid — some fruits and peppers
• Hesperidin — oranges, black currants, and grapefruit
•Kaempferol — kale, turnip greens, cherries, broccoli, leeks, chives, onions, strawberries, black
currants, and black, white, and green teas
• Luteolin — celery, artichokes, carrots, chicory, and lettuce (low levels)
• Myricetin — grapes, broad beans, red wine, and teas
• Naringenin — grapefruit and oranges
• Nobiletin — tangerines
• Quercetin — white and green teas, onions, leeks,
red wine, grapes, and cranberries
• Tangeretin — tangerines
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