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Different
subclasses of flavonoids |
| ▪Flavonols | |
| ▪Flavones | |
| ▪Flavanones | |
| ▪Catechins (proanthocyanidins) | |
| ▪Anthocyanins | |
| ▪Isoflavones | |
| ▪References |
This subclass is especially known from their presence in tea, and so-called proanthocyanidins belong to this subclass. Especially proanthocyanidins are being studied in the FLAVO project. However up until now, we do not have many data on the amounts of proanthocyanidins present in foods.
Good sources of catechins are tea, chocolate, red wine, apples, and berries.
In a table below the catechin content of some foods is presented.
|
Food |
Catechins |
Catechins, |
|
Chocolate |
23-30 |
46-61 |
|
Beans |
70-110 |
35-55 |
|
Apricot |
20-50 |
10-25 |
|
Cherry |
10-44 |
5-22 |
|
Grape |
6-35 |
3-17.5 |
|
Peach |
10-28 |
5-14 |
|
Apple |
20-86 |
10-43 |
|
Red raspberry |
2-48 |
2-48 |
|
Strawberry |
2-50 |
2-50 |
|
Blackberry |
9-11 |
9-11 |
|
Green tea |
20-160 |
10-80 |
|
Black tea |
12-100 |
6-50 |
|
Red wine |
8-30 |
8-30 |
|
Cider |
8 |
4 |
Modified from Manach, C., Scalbert, A., Morand, C., Rémésy, C. & Jiménez, L. 2004. Polyphenols: food sources and bioavailability. Am J Clin Nutr 79, 727-47.
Santos-Buelga, C., Scalbert, A. 2000. Proanthocyanidins and tannin-like compounds - nature, ocurrence and dietary intake and effects on nutrition and health. J.Sci.Food Agr. 80, 1094-1117.
The major dietary catechins are catechin, gallocatechin, epicatechin, epigallocatechin, epicatechin 3-gallate and epigallocatechin 3-gallate.
Further information:
flavomail@vtt.fi