Vegetables flavanols

Flavanols/Procyanidins Catechin, epicatechin, and their gallic acid esters Apples, grapes, plums, pears, mangoes, okra, peaches, Swiss chard, berry fruits and vegetables in general,... 

Flavonoids are a complex group of polyphenolic compounds with a basic C6-C3-C6 structure that can be divided in different groups flavonols, flavones, flavanols (or flavan-3-ols), flavanones, anthocyanidins, and isoflavones. More than 6,000 flavonoids are known the most widespread are flavonols, such as quercetin flavones, such as lu-teolin and flavanols (flavan-3-ols), such as catechin. Anthocyanidins are also bioactive flavonoids they are water-soluble vegetable pigments found especially in berries and other red-blue fruits and vegetables. 

Flavonoids constitute a large class of polyphenols found in fruits and vegetables that share a common skeleton of phenylchromane. This basic structure allows a large number of substitution patterns leading to several subclasses of flavonoids, such as flavonols, flavones, flavanones, flavanols, anthocyanidins, isoflavones, dihydroflavonols, and chalcones. Among the diverse flavonoid subclasses, flavonols (especially quercetin) and flavanols (catechins) are the most abundant in our food. Flavonols are present in foods as diverse glycosides, whereas flavanols are usually found as aglycones. 

Furthermore, Proteggente and colleagues [13] have found that cauliflower, peas, and banana had a low total phenolic content, 30, 32, and 38 mg GAE/100 g FW, respectively, whereas red cabbage extracts showed an appreciable phenolic content (158 mg GAE/100 g FW), higher than that of some of the flavanone- and flavanol-rich fruits and vegetables (Table 4). 

Flavanols Vegetables CIS column Solvent A mixture of acidified water 205 175... 

Flavanols Vegetables, legumes, CIS column Solvent A acidified water (TFA, Fluorimetric detector ft) n... 

The important groups of phytopolyphenols in foods are flavanoids (Figure 1) and flavonoids (Figure 2), which consist mainly of flavone, flavanones, flavonols, flavanonols, isoflavones, flavanols, and anthocyanidins and their glycosides (6). Flavonoids are ubiquitous in plants almost all plant tissues are able to synthesize flavonoids. There is also a wide variety of types at least 2000 naturally occurring flavonoids (5). Flavonoids are present in edible fruits, leafy vegetables, roots, tubers, bulbs, herbs, spices, legumes, tea, coffee and red wine (6). 

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