Luteolin was first isolated in pure form, and named, in 1829 by the French chemist Michel Eugène Chevreul.

[2][3][4] The luteolin empirical formula was determined by the Austrian chemists Heinrich Hlasiwetz and Leopold Pfaundler in 1864.

[5][6] In 1896, the English chemist Arthur George Perkin proposed the correct structure for luteolin.

[8][9] Luteolin is most often found in leaves, but it is also present in rinds, barks, clover blossoms, and ragweed pollen.

[10] Dietary sources include celery, broccoli, artichoke, green pepper, parsley, thyme, dandelion, perilla, chamomile tea, carrots, olive oil, peppermint, rosemary, navel oranges, and oregano.