What are Flavonols and Flavones?
These are the most widely distributed among the flavonoids. The most commonly occurring are Quercetin, Myricetin and Kaempferol. Quercetin is quantitatively the most important and is present in onions, apples, kale and tea. It is concentrated in the outer exposed parts of plants and its concentration is proportional to the greenness. Losses vary; average cooking methods result in less than 20% losses whereas other processing methods lead upto 50% losses.