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Flavonols
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Different
subclasses of flavonoids |
| ▪Flavonols | |
| ▪Flavones | |
| ▪Flavanones | |
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▪Catechins (proanthocyanidins) |
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| ▪Anthocyanins | |
| ▪Isoflavones | |
| ▪References |
Good sources of flavonols in the diet are onion, kale, broccoli, lettuce, tomato, apple, grape, berries, tea, red wine. The greener the leaf is, the more it contains flavonols. There are large differences between different varieties in their flavonoid content. Among cruciferous crops the highest flavonoid content has been found in curly cale.
In a table below the flavonol content of some foods is presented.
|
Food |
Flavonol, |
Flavonol, |
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Yellow onion |
35-120 |
35-120 |
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Curly kale |
60-120 |
30-60 |
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Leek |
6-45 |
3-22.5 |
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Cherry tomato |
3-40 |
1.5-20 |
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Broccoli |
8-20 |
4-10 |
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Tomato |
0.4-3 |
0.2-1.5 |
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Apple |
4-8 |
2-4 |
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Black tea infusion |
6-9 |
3-4.5 |
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Green tea infusion |
4-7 |
2-3.5 |
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Black grape |
3-8 |
1.5-4 |
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Blueberry |
3-16 |
3-16 |
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 flavonols are quercetin, kaempferol, myricetin and isorhamnetin.
Further information:
flavomail@vtt.fi