Flavonols

 

What are flavonoids?

Role of flavonoids
in health

Sources of
flavonoids

Research
results
Flavomail
 

 

 

 

Different subclasses
of flavonoids
  Flavonols
  Flavones
  Flavanones
  Catechins
  (proanthocyanidins)
  Anthocyanins
  Isoflavones
  References

 

 

 

 

 

 

 

 

 

Flavonols

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,
mg/serving

Flavonol,
mg/100g food

Yellow onion

35-120

35-120

Curly kale

60-120

30-60

Leek

6-45

3-22.5

Cherry tomato

3-40

1.5-20

Broccoli

8-20

4-10

Tomato

0.4-3

0.2-1.5

Apple

4-8

2-4

Black tea infusion

6-9

3-4.5

Green tea infusion

4-7

2-3.5

Black grape

3-8

1.5-4

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.


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