Flavonols

Flavonols are the most ubiquitous flavonoids in plants, with the main representatives being quercetin, kaempferol, myricetin, and isohamnetin, which are predominantly present as glycosides bound to a variety of sugar moieties. The richest sources are onions, curly kale, leeks, broccoli, and blueberries and are present at levels of approximately 30 mg/kg fresh weight although in certain circumstances can reach in excess of 1.2 g/kg fresh weight. Red wine and tea are also rich sources.

In contrast to other classes of polyphenols, flavonols such as quercetin and kaempferol have received a larger amount of attention in terms of bioavailability over the past few years. This is largely because of their ubiquitous nature in food crops but also because a great deal of their apparent in vitro effects on health parameters have failed to be

Anthocyanidins

Flavanones

Anthocyanidins

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Pregnancy And Childbirth

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