Notable flavonoid compounds are listed alphabetically by name. Flavonoids continue to be identified so this list is dynamic.
This list has a tendency to favor those flavonoids under study for antioxidant and other biological activity.
Allicin - garlic
Apigenin - parsley, Celery seeds
Curcumin - turmeric
Cyanidin - raw radicchio, pecans
Delphinidin - Concord grapes
Epigallocatechine Gallate - green tea
Hesperitin (flavonone) - tangelo, orange juice, tangerine juice, lemon juice
Kaempferol - raw ginger, raw endives, raw spinach
Luteolin - Juniper berries, Celery seeds
Naringenin - grapefruit
Pelargonidin raw radishes
Quercetin - cilantro, coriander, onions, red wine, apples
Rutin - red wine
Flavonoids generally function as antioxidants in research tests, which means they prevent oxidation reactions. Antioxidants remove (scavenge) free radicals and may therefore protect cells from damage.
Red wine contains high levels of flavonoids, mainly quercetin and rutin. Rutin is also available in tablet form as a dietary supplement, along with other isolated bioflavonoids.
The U.S. Department of Agriculture's Agricultural Research Service has been publishing data on flavonoids since 2003. We commend their efforts toward a better understanding of flavonoids and food.