| Flavonoids | |
| Anthocyanins (anthocyanidins) | Red, blue, and purple fruits and vegetables. |
| – Cyanidin | Berry fruits, cherries; red cabbage; elderberry juice. |
| – Dolphinidin | Blueberries, currants (black); eggplants. |
| – Malvidin | Blue grapes |
| Flavanols (catechins) | |
| – Catechin | Carob flour; blackberries, grapes (dark); dark chocolate, cocoa powder. |
| – Epicatechin | Apples, sweet cherries, grapes (dark); dark chocolate, cocoa powder. |
| – Epicatechin gallates | Pecans; green tea, black tea, white tea. |
| – Gallocatechin | Currants (red); green tea, black tea; cocoa beans. |
| – Proanthocyanidins (oligomeric)/OPC | Apples, wild blackberries; grape seeds (especially red grape varieties), grape seed flour; in the red skins of peanuts; red wine (significantly fewer are found in white wine) |
| Flavanones | |
| – Hesperitin | Limes, tangerines, oranges, lemons; blood orange, tangerine, orange, lemon juice. |
| – Naringenin | Grapefruit, kumquats; grapefruit juice |
| Flavone | |
| – Apigenin | Kumquats; parsley, celery hearts. |
| – Luteolin | Artichokes, chicory, peppers (green), celery hearts; juniper berries. |
| Flavonols | |
| – Camphor oil | Endive |
| – Myricetin | Currants (black), cranberries; fennel, parsley; currant juice (black). |
| – Quercetin | Apples, blackberries, cranberries; broccoli, kale, chives, onions |
Note: For detailed food lists of each phytochemical, see the appropriate topic.
