These are arguably the most widespread of the fla-vonoids because they are dispersed throughout the plant kingdom. The distribution and structural variations of flavonols are extensive and have been well documented. Extensive information on the different flavonols present in commonly consumed fruits, vegetables, and drinks is available; however, there is wide variability in the levels present in specific foods, in part due to seasonal changes and varietal differences. The most common flavonols are kaemp-ferol, quercetin, isorhamnetin, and myricetin.
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