The primary sources of polyphenols are fruit and alcoholic beverages like red wine and tea. All plant-based goods (fruit, vegetables, cereals, leguminous plants, fruit juices, tea, wine, infusions, etc.) include some Polyphenol, such quercetin, whereas some polyphenols are unique to certain foods (flavanones in citrus fruit, isoflavones in soya, phloridzin in apples). The majority of the time, complex polyphenol combinations seen in food are poorly described. For instance, apples contain anthocyanins like cyanidin 3-galactoside in the skin of some red varieties of apples, as well as flavanol monomers (epicatechin predominantly) or oligomers (procyanidin B2 mainly), chlorogenic acid, and minor amounts of other hydroxycinnamic acids.
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