TABLE 2

Structure and intake of flavonoid subclasses and the major whole-food contributors in this cohort

Flavonoid subclassSubclass intake (mg/day)aCharacterizing structureMajor food sourceContribution to subclass intake (%)
Flavonols26 ± 14Embedded ImageOnion23.0
Tea12.7
Apple9.4
Flavanol monomers57 ± 55Embedded ImageTea41.5
Blueberry16.6
Red wine10.3
Flavanol polymers283 ± 207Polymeric compoundsTea28.1
Apple15.8
Blueberry11.4
Flavanones38 ± 36Embedded ImageOrangesb83.5
Grapefruitb8.3
Red wine3.8
Flavones3.7 ± 2.9Embedded ImageOrangesb29.6
Red wine23.2
Vegetable juice18.6
Anthocyanidins52 ± 46Embedded ImageBlueberry63.1
Strawberry12.1
Apple9.2
  • a Results are means ± standard deviations (SDs). There were a total of 247 participants in this study.

  • b Includes both juice and the whole fruit.