The flavonoid quercetin is metabolized into isorhamnetin, tamarixetin, and kaempferol, the vascular effects of which are unknown. In the present study, the effects of quercetin and its metabolites were analyzed on isometric tension in isolated rat thoracic and abdominal aorta, in isolated intact and -escinpermeabilized iliac arteries, and on perfusion pressure in the isolated mesenteric resistance vascular bed. In noradrenalineprecontracted vessels, the four flavonoids produced a vasodilator effect, which was inversely correlated with the diameter of the vessel studied; i.e., quercetin, isorhamnetin, tamarixetin, and kaempferol were 5-, 25-, 4-, and 6-fold, respectively, more potent in the resistance mesenteric bed (Ϫlog IC 50 ϭ 5.35 Ϯ 0.15, 5.89 Ϯ 0.11, 5.34 Ϯ 0.10, and 5.66 Ϯ 0.06, respectively) than in the thoracic aorta (Ϫlog IC 50 ϭ 4.68 Ϯ 0.08, 4.61 Ϯ 0.08, 4.73 Ϯ 0.11, and 4.81 Ϯ 0.13, respectively; n ϭ 4 -6). The vasodilator responses of quercetin and isorhamnetin were not significantly modified after removal of the endothelium in the thoracic aorta or in the mesenteric bed. Furthermore, the guanylate cyclase inhibitor ODQ (1H-[1,2,4]oxadiazolo[4,3-a]quinoxalin-1-one; 10 Ϫ6 M), the adenylate cyclase inhibitor SQ22536 [9-(tetrahydro-2-furanyl)-9H-purin-6-amine; 10Ϫ6 M], KCl (40 mM), or ouabain (10 Ϫ3 M) had no effect on isorhamnetin-induced vasodilation in the mesenteric bed. In permeabilized iliac arteries stimulated with Ca 2ϩ (pCa of 5.9), isorhamnetin was also significantly more potent (Ϫlog IC 50 ϭ 5.27 Ϯ 0.15) than quercetin (Ϫlog IC 50 ϭ 4.56 Ϯ 0.15). In conclusion, quercetin and its metabolites showed vasodilator effects with selectivity toward the resistance vessels. These effects are not due to or modulated by endothelial factors and are unrelated to changes in cytosolic Ca 2ϩ .Flavonoids comprise a large group of secondary metabolites widely distributed throughout the plant kingdom, including food plants. The daily flavonoid intake in the human diet (mainly from onions, apples, grapes, wine, tea, berries, herbs, and spices) is highly variable, with estimations ranging from 23 mg (flavonols plus flavones; Hertog et al., 1993b) to more than 500 mg (total flavonoids;