Apigenin is a flavone (a subclass of bioflavonoids) primarily found in plants. It is frequently extracted from the plant Matricaria recutita L (chamomile), a member of the Asteraceae (daisy) family. In foods and herbs, apigenin is often found in the more stable derivative form of apigenin-7-O-glucoside.[1]
| Source | Apigenin per 100 grams |
|---|---|
| Chamomile | 840 mg |
| Parsley | 215 mg |
| Foxglove, coneflower, flax | 35 mg |
| Kumquats | 21.87 mg |
| Artichokes | 7.48 mg |
| Passion flower, horehound, peppermint | 5.39 mg |
| Rutabagas | 3.85 mg |
| Marjoram | 3.5 mg |
| Celery | 2.85 mg |
| Oregano | 2.57 mg |
| Sorghum | 2.54 mg |
| Thyme | 2.50 mg |
| Green chili peppers | 1.40 mg |
| Yarrow | 1.21 mg |
| Red onions | 0.24 mg |
Table sources[2][3][4][5][6][7]
Apigenin is also found in beverages, such as red wine [8] and beer.[9][10]