<Ul> <Li> Flavones: <Ul> <Li> Apigenin </Li> <Li> Luteolin </Li> <Li> Tangeritin </Li> </Ul> </Li> <Li> Flavonols: <Ul> <Li> Isorhamnetin </Li> <Li> Kaempferol </Li> <Li> Myricetin - walnuts are a rich source </Li> <Li> Proanthocyanidins, or condensed tannins </Li> <Li> Quercetin and related, such as rutin </Li> </Ul> </Li> <Li> Flavanones: <Ul> <Li> Eriodictyol </Li> <Li> Hesperetin (metabolizes to hesperidin) </Li> <Li> Naringenin (metabolized from naringin) </Li> </Ul> </Li> <Li> Flavanols and their polymers: <Ul> <Li> Catechin, gallocatechin and their corresponding gallate esters </Li> <Li> Epicatechin, epigallocatechin and their corresponding gallate esters </Li> <Li> Theaflavin its gallate esters </Li> <Li> Thearubigins </Li> </Ul> </Li> <Li> Isoflavone phytoestrogens - found primarily in soy, peanuts, and other members of the Fabaceae family <Ul> <Li> Daidzein </Li> <Li> Genistein </Li> <Li> Glycitein </Li> </Ul> </Li> <Li> Stilbenoids: <Ul> <Li> Resveratrol - found in the skins of dark - colored grapes, and concentrated in red wine . </Li> <Li> Pterostilbene - methoxylated analogue of resveratrol, abundant in Vaccinium berries </Li> </Ul> </Li> <Li> Anthocyanins <Ul> <Li> Cyanidin </Li> <Li> Delphinidin </Li> <Li> Malvidin </Li> <Li> Pelargonidin </Li> <Li> Peonidin </Li> <Li> Petunidin </Li> </Ul> </Li> </Ul> <Li> Flavones: <Ul> <Li> Apigenin </Li> <Li> Luteolin </Li> <Li> Tangeritin </Li> </Ul> </Li> <Ul> <Li> Apigenin </Li> <Li> Luteolin </Li> <Li> Tangeritin </Li> </Ul> <Li> Flavonols: <Ul> <Li> Isorhamnetin </Li> <Li> Kaempferol </Li> <Li> Myricetin - walnuts are a rich source </Li> <Li> Proanthocyanidins, or condensed tannins </Li> <Li> Quercetin and related, such as rutin </Li> </Ul> </Li>

Plant based source of antioxidants in indian foods