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]
Some of the more abundant sources of apigenin include chamomile tea (840 mg/100 grams)[2], kumquats (21.87 mg/100 g), artichokes (7.48 mg/100 g), rutabagas (3.85 mg/100 g), sorghum (2.54 mg/100 g), and some herbs and spices such as parsley (215 mg/100 g.[3][4] Apigenin is found in higher concentrations relative to other foods and herbs not listed above in celery (2.85 mg/100 g), green chili peppers (1.40 mg/100 g), red onions (0.24 mg/100 g, marjoram (3.5 mg/100 g), thyme (2.50mg/100 g), yarrow (1.21 mg/g), foxglove, coneflower, flax (35 mg/100 g), passion flower, horehound, peppermint (5.39 mg/100 g), and oregano (2.57 mg/100 g).[5][6][7] It is also found in plant-based beverages, such as red wine (0.13 mg/100 g) [8] and beer.[9].[10]