**Appendix A**


#### **Table A1.** Tested plant materials.

\*, Unless otherwise indicated, fresh materials were used; #, academic name of main material of miso product; ‡, after defatting via liquid-liquid partition with an equal volume of ethyl acetate, the obtained water phase of each juice or extract was subjected to lyophilization.

**Figure A1.** Chemical structures of dietary flavonoids tested in this study. **1**, dihydromyricetin; **2**, taxifolin; **3**, apigenin; **4**, luteolin; **5**, nobiletin; **6**, hesperetin; **7**, naringenin; **8**, 3-hydroxyflavone; **9**, fisetin; **10**, galangin; **11**, gossypetin; **12**, kaempferol; **13**, morin; **14**, myricetin; **15**, quercetin; **16**, quercetagetin; **17**, cardamonin; **18**, isoliquiritigenin; **19**, naringenin chalcone; **20**, phloretin; **21**, xanthohumol; **22**, (+)-catechin; **23**, (−)-catechin gallate; **24**, (−)-epicatechin; **25**, (−)-epicatechin gallate; **26**, (−)-epigallocatechin; **27**, (−)-epigallocatechin gallate; **28**, (+)-gallocatechin; and **29**, (−)-gallocatechin gallate.
