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Table 1 Food containing high amounts of epigenetically active flavonoids

From: Epigenetic activities of flavonoids in the prevention and treatment of cancer

Description

Class

Flavonoid

Ǿ mg/100 g

Sources of data

Grapefruit, raw (not specified as to colour) (Citrus paradisi)

Flavanones

Hesperetin

1.50

aUSDA Database for the Flavonoid Content of Selected Foods: e.g. [193]

  

Naringenin

53.00

 

Flavonols

Kaempferol

0.40

  

Quercetin

0.50

Onions, red, raw

Flavones

Apigenin

0.24

aUSDA Database for the Flavonoid Content of Selected Foods: e.g. [193–196]

  

Luteolin

0.16

 

Flavonols

Kaempferol

0.70

  

Myricetin

2.16

  

Quercetin

39.21

Soybeans, mature seeds, raw (all sources)

Isoflavones

Daidzein

62.07

bUSDA Database for the Isoflavone Content of Selected Foods: e.g. [197–202]

  

Genistein

80.99

Spices, parsley, dried (Petroselinum crispum)

Flavones

Apigenin

4503.50

aUSDA Database for the Flavonoid Content of Selected Foods: e.g. [196]

  

Luteolin

19.75

Strawberries (including frozen unsweetened strawberries)

Flavonols

Fisetin

16

[203]

  

Kaempferol

0.49

aUSDA Database for the Flavonoid Content of Selected Foods: e.g. [204, 205]

  

Myricetin

0.35

  

Quercetin

0.46

Cacao beans

Flavan-3-ols

(+)-Catechin

88.45

aUSDA Database for the aFlavonoid Content of Selected Foods: e.g. [206]

(−)-Epicatechin

99.18

Tea, black, brewed, prepared with tap water

Flavan-3-ols

(+)-Catechin

1.51

aUSDA Database for the Flavonoid Content of Selected Foods: e.g. [196, 207–209]

  

(−)-Epigallocatechin 3-gallate

9.36

 

Flavonols

Kaempferol

1.41

  

Myricetin

0.45

  

Quercetin

2.19

Tea, green, brewed, decaffeinated

Flavan-3-ols

(−)-Epigallocatechin 3-gallate

26.05

aUSDA Database for the Flavonoid Content of Selected Foods:

 

Flavonols

Kaempferol

1.00

  

Myricetin

1.00

  

Quercetin

2.77

  1. Flavonoid and isoflavone content are summarized in the USDA databases cited below:
  2. aBhagwat, S., Haytowitz, D.B. Holden, J.M. (Ret.). 2013. USDA Database for the Flavonoid Content of Selected Foods, Release 3.1. U.S. Department of Agriculture, Agricultural Research Service. Nutrient Data Laboratory Home Page: http://www.ars.usda.gov/News/docs.htm?docid=6231
  3. bBhagwat, S., Haytowitz, D.B. Holden, J.M. 2008. USDA Database for the Isoflavone Content of Selected Foods, Release 2.0. U.S. Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory Home Page: http://www.ars.usda.gov/News/docs.htm?docid=6382