Can dietary flavonoids be useful in the personalized treatment of colorectal cancer?

Table 1 Fruits and vegetables are rich sources of flavonoids and other polyphenols

Class of polyphenol	Representative compounds	Food sources
Flavonol1	(+)-Catechin; (-)-Epicatechin Epigallocatechin gallate	Cocoa, green tea
Flavone1	Luteolin, Apigenin, Chrysin	Parsley, red peppers
Flavonol1	Quercetin, Rutin, Kaempferol	Onions, broccoli, apples
Flavanone1	Naringin, Naringenin, Hesperidin	Citrus fruits
Isoflavones1	Genistein, Daidzein	Soybean
Anthocyanidin1	Cyanidin, Delphinidin, Pelargonidin	Blueberries, raspberries
Curcuminoid	Curcumin	Turmeric
Stilbene	Resveratrol	Red grapes

¹Subclasses of flavonoids.