8. Flavonols: intake and food sources

Flavonols are usually the third principal flavonoid class (7–9%) [21]. The mean intake of flavonols generally varies between 20 and 40mg/day (Table 2). In some countries (South Korea, China, and Poland) [25, 32, 62], a higher intake of flavonols is reported (>60mg/day as aglycones), but some of these values are probably overestimated. Flavonols are widely distributed in fruit and vegetables, particularly apples, onions, some leafy vegetables, and red wine [1].
