Table 3 Urinary polyphenols most highly correlated to recent food intake in the EPIC cohort.

From: Urinary excretions of 34 dietary polyphenols and their associations with lifestyle factors in the EPIC cohort study

Food

Consumers (n)

Polyphenol (Spearman correlation coefficient)

Red wine

121

Gallic acid ethyl ester (0.69), resveratrol (0.59), gallic acid (0.48), hydroxytyrosol (0.43), tyrosol (0.36), (+)-catechin (0.34), p-coumaric acid (0.27), 4-hydroxyphenylacetic acid (0.19), 3,4-dihydroxyphenylacetic acid (0.15)

Coffee

410

Caffeic acid (0.65), protocatechuic acid (0.60), ferulic acid (0.58), m-coumaric acid (0.53), 3,4-dihydroxyphenylpropionic acid (0.51), 3-hydroxybenzoic acid (0.39), vanillic acid (0.31)

Tea

117

Gallic acid (0.38), (−)-epicatechin (0.30), (+)-catechin (0.22), quercetin (0.19)

Chocolate

111

(−)-Epicatechin (0.22), vanillic acid (0.15)

Citrus fruits

185

Hesperetin (0.60), naringenin (0.56), kaempferol (0.33)

Citrus juices

131

Hesperetin (0.15), naringenin (0.15), kaempferol (0.10)

Apple and pear

226

Phloretin (0.40), (−)-epicatechin (0.20), 3,4-dihydroxyphenylacetic acid (0.19), homovanillic acid (0.16)

Berries

42

p-Coumaric acid (0.20), (+)-catechin (0.19)

Onion, garlic

220

Quercetin (0.17), apigenin (0.11), isorhamnetin (0.10)

Olive oil

238

Hydroxytyrosol (0.36), tyrosol (0.31), 3,4-dihydroxyphenylacetic acid (0.17), apigenin (0.17)

Olives

44

Hydroxytyrosol (0.34), 3,4-dihydroxyphenylacetic acid (0.29), homovanillic acid (0.22), tyrosol (0.11)

Bread, non-white

260

3,5-Dihydroxybenzoic acid (0.45), 3,5-dihydroxyphenylpropionic acid (0.43), enterolactone (0.25), daidzein (0.20), enterodiol (0.20), genistein (0.19), m-coumaric acid (0.16), ferulic acid (0.13)

Breakfast cereals

32

3,5-Dihydroxybenzoic acid (0.17), 3,5-dihydroxyphenylpropionic acid (0.16), daidzein (0.15), equol (0.08), enterolactone (0.08)

Soya products

9

Genistein (0.17), daidzein (0.10)

  1. The top two to nine polyphenols (out of 34 measured polyphenols) most highly correlated with the intake of each food group are listed. The number of reported correlations for each food group was based on current knowledge on polyphenol food composition and polyphenol metabolism. Some additional polyphenols may also be correlated to intake of each food, but they were excluded if not known as a component of the food considered or as a possible metabolite derived from a component of this food.
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