POLYPHENOLS:FOOD SOURCES AND BIOAVAILABILITY 729 TABLE I s in food Polyphenol conten So urce (rving size) By wt or vol By serving mg/g fresh w (or mg/四 Bla lic acid amic acids (2.5-7) acid le (200 0g1 .oat (75 g) nidin ols (1) 200g t(200g 老 200e20g on February 15.2012 es1-l2,14,18) 22-25) Tof (00 08 5.1.,.**1971.3 00E TABLE 1 Polyphenols in foods Source (serving size) Polyphenol content By wt or vol By serving mg/kg fresh wt (or mg/L) mg/serving Hydroxybenzoic acids (2, 6) Blackberry (100 g) 80–270 8–27 Protocatechuic acid Raspberry (100 g) 60–100 6–10 Gallic acid Black currant (100 g) 40–130 4–13 p-Hydroxybenzoic acid Strawberry (200 g) 20–90 4–18 Hydroxycinnamic acids (2, 5–7) Blueberry (100 g) 2000–2200 200–220 Caffeic acid Kiwi (100 g) 600–1000 60–100 Chlorogenic acid Cherry (200 g) 180–1150 36–230 Coumaric acid Plum (200 g) 140–1150 28–230 Ferulic acid Aubergine (200 g) 600–660 120–132 Sinapic acid Apple (200 g) 50–600 10–120 Pear (200 g) 15–600 3–120 Chicory (200 g) 200–500 40–100 Artichoke (100 g) 450 45 Potato (200 g) 100–190 20–38 Corn flour (75 g) 310 23 Flour: wheat, rice, oat (75 g) 70–90 5–7 Cider (200 mL) 10–500 2–100 Coffee (200 mL) 350–1750 70–350 Anthocyanins (8–10) Aubergine (200 g) 7500 1500 Cyanidin Blackberry (100 g) 1000–4000 100–400 Pelargonidin Black currant (100 g) 1300–4000 130–400 Peonidin Blueberry (100 g) 250–5000 25–500 Delphinidin Black grape (200 g) 300–7500 60–1500 Malvidin Cherry (200 g) 350–4500 70–900 Rhubarb (100 g) 2000 200 Strawberry (200 g) 150–750 30–150 Red wine (100 mL) 200–350 20–35 Plum (200 g) 20–250 4–50 Red cabbage (200 g) 250 50 Flavonols (11–18) Yellow onion (100 g) 350–1200 35–120 Quercetin Curly kale (200 g) 300–600 60–120 Kaempferol Leek (200 g) 30–225 6–45 Myricetin Cherry tomato (200 g) 15–200 3–40 Broccoli (200 g) 40–100 8–20 Blueberry (100 g) 30–160 3–16 Black currant (100 g) 30–70 3–7 Apricot (200 g) 25–50 5–10 Apple (200 g) 20–40 4–8 Beans, green or white (200 g) 10–50 2–10 Black grape (200 g) 15–40 3–8 Tomato (200 g) 2–15 0.4–3.0 Black tea infusion (200 mL) 30–45 6–9 Green tea infusion (200 mL) 20–35 4–7 Red wine (100 mL) 2–30 0.2–3 Flavones (11–12, 14, 18) Parsley (5 g) 240–1850 1.2–9.2 Apigenin Celery (200 g) 20–140 4–28 Luteolin Capsicum pepper (100 g) 5–10 0.5–1 Flavanones (19–21) Orange juice (200 mL) 215–685 40–140 Hesperetin Grapefruit juice (200 mL) 100–650 20–130 Naringenin Lemon juice (200 mL) 50–300 10–60 Eriodictyol Isoflavones (22–25) Soy flour (75 g) 800–1800 60–135 Daidzein Soybeans, boiled (200 g) 200–900 40–180 Genistein Miso (100 g) 250–900 25–90 Glycitein Tofu (100 g) 80–700 8–70 Tempeh (100 g) 430–530 43–53 Soy milk (200 mL) 30–175 6–35 Monomeric flavanols (6, 17, 26, 27) Chocolate (50 g) 460–610 23–30 Catechin Beans (200 g) 350–550 70–110 Epicatechin Apricot (200 g) 100–250 20–50 Cherry (200 g) 50–220 10–44 Grape (200 g) 30–175 6–35 Peach (200 g) 50–140 10–28 Blackberry (100 g) 130 13 Apple (200 g) 20–120 4–24 Green tea (200 mL) 100–800 20–160 Black tea (200 mL) 60–500 12–100 Red wine (100 mL) 80–300 8–30 Cider (200 mL) 40 8 POLYPHENOLS: FOOD SOURCES AND BIOAVAILABILITY 729 by guest on February 15, 2012 www.ajcn.org Downloaded from