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Flavones
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Different
subclasses of flavonoids |
| ▪Flavonols | |
| ▪Flavones | |
| ▪Flavanones | |
| ▪Catechins (proanthocyanidins) | |
| ▪Anthocyanins | |
| ▪Isoflavones | |
| ▪References |
Good sources of flavones in the diet are celery and parsley.
In a table below the flavones content of some foods is presented.
|
Food |
Flavones, |
Flavones, |
|
Parsley |
1.2-9.2 |
24-185 |
|
Celery |
4-28 |
2-14 |
|
Capsicum pepper |
0.5-1 |
0.5-1 |
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.
The major dietary flavones are luteolin and apigenin.
Further information:
flavomail@vtt.fi