What is the source of kaempferol?
The richest plant sources of kaempferol (mg/100 g fresh weight) are green leafy vegetables, including spinach and kale, and herbs such as dill, chives, and tarragon. The leaves of wild leeks or ramps (100g fresh weight) were reported to contain 50.2 and 32.5 mg of quercetin and kaempferol, respectively [17].
What foods contain Myricetin?
Myricetin is a member of the flavonoid class of polyphenolic compounds, with antioxidant properties. Common dietary sources include vegetables (including tomatoes), fruits (including oranges), nuts, berries, tea, and red wine.
What are good flavonoids sources?
Tea and wine are the primary dietary sources of flavonoids in eastern and western societies, respectively. Besides, leafy vegetables, onions, apples, berries, cherries, soybeans, and citrus fruits are considered an important source of dietary flavonoids (34-36).
Where is kaempferol found?
Kaempferol is a natural flavonol, a class of flavonoid, found in many fruits vegetables and herbs, including grapes, tomatoes, broccoli, tea, and ginkgo biloba leaves.
What beans contain kaempferol?
In plants and food
| Foods | Kaempferol (mg/100g) |
|---|---|
| kale, raw | 47 |
| mustard greens, raw | 38 |
| ginger | 34 |
| common bean, raw | 26 |
Where does myricetin come from?
Although myricetin occurs throughout the Plant Kingdom, it is produced mainly by members of the families Myricaceae [1,2], Anacardiaceae [3], Polygonaceae [4], Pinaceae [5] and Primulaceae [6]. This phenolic compound is very common in berries, vegetables, and in teas and wines produced from various plants.
What foods are high in quercetin?
Fruits and vegetables are the primary dietary sources of quercetin, particularly citrus fruits, apples, onions, parsley, sage, tea, and red wine. Olive oil, grapes, dark cherries, and dark berries such as blueberries, blackberries, and bilberries are also high in quercetin and other flavonoids.
Which vegetables are high in flavonoids?
Flavonol compounds quercetin, kaempferol and myricetin are widely prevalent in vegetables. Particularly good sources are onions, hot peppers, kale, broccoli, rutabagas and spinach. Onions, lettuce, tomatoes, celery, hot peppers, spring onions, and broccoli are also major contributors of flavonol compounds to the diet.