Are quercetin and resveratrol the same thing? Unpacking the key differences for diet and nutrition

November 8, 2025 •

3 min read

Though often mentioned together as powerful antioxidants, a common point of confusion for many is: Are quercetin and resveratrol the same thing? The definitive answer is no, as these two popular plant-derived polyphenols belong to entirely different chemical families, with unique origins and actions within the body.

Quick Summary

This guide examines the fundamental distinctions between quercetin, a flavonoid, and resveratrol, a stilbene. It details their separate dietary sources, unique health benefits, and mechanisms of action, clarifying why they are different compounds despite both functioning as beneficial antioxidants in the body.

Key Points

Distinct Chemical Classes: Quercetin is a flavonoid, while resveratrol is a stilbene; both are sub-classes of polyphenols.
Different Dietary Sources: Quercetin is abundant in onions, capers, and apples, whereas resveratrol is found primarily in grapes, peanuts, and berries.
Unique Health Benefits: Quercetin is particularly known for its anti-inflammatory effects, while resveratrol is studied for its cardiovascular and potential anti-aging properties.
Complementary Mechanisms: The two compounds work through different pathways in the body; resveratrol activates SIRT1, and quercetin regulates inflammation via NF-κB.
Synergistic Potential: Evidence suggests that a combination of quercetin and resveratrol may provide enhanced, synergistic effects, such as improved bioavailability for resveratrol.
Low Bioavailability: Both polyphenols are known to have low bioavailability when consumed orally, a factor that influences the effectiveness of dietary versus supplemental intake.
Importance of Diverse Diet: Since they are found in different foods, consuming a variety of plant-based foods is the best way to get both quercetin and resveratrol.

What are polyphenols?

To understand the differences between quercetin and resveratrol, it's essential to first know that they both belong to a larger category of plant compounds called polyphenols. Polyphenols are naturally occurring chemicals found in plants that act as antioxidants, helping to protect cells from damage caused by free radicals. There are thousands of different types of polyphenols, which are further broken down into various sub-classes based on their chemical structure, such as flavonoids, stilbenes, and phenolic acids. Quercetin and resveratrol are two of the most widely researched polyphenols, but they come from separate sub-classes, giving them distinct characteristics and health effects.

Quercetin: A flavonoid with powerful properties

Quercetin is classified as a flavonoid, a sub-class of polyphenols particularly abundant in many fruits and vegetables. It is a pigment that gives color to many plants and is well-known for its potent antioxidant, anti-inflammatory, and anti-allergic properties. Its anti-inflammatory action involves inhibiting the production of inflammatory cytokines and enzymes.

Dietary sources of quercetin include:

Onions: Especially red and yellow onions, with higher concentrations in the outer layers.
Capers: One of the richest known natural sources.
Kale and Broccoli: These cruciferous vegetables are good sources of quercetin.
Berries: Blueberries, cranberries, and bilberries.
Apples: Contains quercetin primarily in the skin.
Tea: Found in both green and black tea.

Resveratrol: The popular stilbene from grapes

Resveratrol belongs to the stilbene sub-class of polyphenols. It is a phytoalexin, a substance produced by plants to protect themselves from environmental stressors like fungal infections and ultraviolet (UV) radiation. Resveratrol is famous for being a key component in red wine, but it has a very different chemical structure and biological activity profile than quercetin. A key mechanism of resveratrol is its ability to activate sirtuin 1 (SIRT1), a protein linked to cellular health and longevity.

Dietary sources of resveratrol include:

Grapes and Red Wine: The skin of red grapes is the most well-known source.
Peanuts and Pistachios: These nuts contain notable amounts of resveratrol.
Berries: Specifically blueberries, cranberries, and mulberries.
Cocoa and Dark Chocolate: These products are also sources of resveratrol.

Quercetin vs. Resveratrol: A head-to-head comparison


Feature	Quercetin	Resveratrol
Polyphenol Class	Flavonoid	Stilbene
Dietary Sources	Onions, capers, apples, berries, tea	Grapes, red wine, peanuts, berries, cocoa
Primary Benefits	Strong anti-inflammatory and antioxidant effects	Cardioprotective, neuroprotective, and anti-aging potential
Key Mechanisms	Suppresses inflammatory cytokines and enzymes like NF-κB	Activates sirtuin 1 (SIRT1) and AMPK pathways
Bioavailability	Generally low, but can be improved through glycoside forms	Low, with rapid metabolism in the liver; may be enhanced by quercetin

Synergistic and complementary effects

Because of their distinct chemical structures and mechanisms, quercetin and resveratrol are not redundant. In fact, research suggests that they can be synergistic, meaning their combined effect can be greater than the sum of their individual effects. For example, quercetin has been shown to inhibit the sulfation process that the body uses to metabolize and remove resveratrol, potentially increasing resveratrol's bioavailability and efficacy. The combination of these two compounds has been studied for its potential effects against obesity, inflammation, and insulin resistance in animal models.

Dietary intake and supplementation

For most people, dietary intake of quercetin and resveratrol from food alone is significantly lower than the doses used in many clinical studies. While consuming a diet rich in fruits, vegetables, and nuts is always beneficial, supplements can provide a more concentrated dose if needed. Many supplements combine quercetin with resveratrol to capitalize on their synergistic potential. When considering supplements, it's important to choose high-quality products and consult with a healthcare provider, especially since high doses may cause side effects or interact with certain medications.

Conclusion: The final verdict

In summary, quercetin and resveratrol are not the same thing. They are both potent polyphenolic antioxidants, but their different chemical classifications—quercetin as a flavonoid and resveratrol as a stilbene—result in distinct metabolic pathways and potential health benefits. While quercetin is a robust anti-inflammatory agent, resveratrol is particularly noted for its cardiovascular and anti-aging properties. By understanding these differences, individuals can make more informed dietary and supplementation choices. In many cases, their combined use may offer a broader spectrum of benefits than either compound alone, showcasing the power of diverse plant-based nutrients in a balanced diet. For further reading on the distinct properties of flavonoids, an article published by MDPI offers additional insights.

Frequently Asked Questions

Yes, many supplements combine quercetin and resveratrol. Research indicates that when taken together, quercetin may help increase the bioavailability and efficacy of resveratrol, suggesting a potential synergistic effect.

Both have strong anti-inflammatory properties, but they work through different mechanisms. Quercetin is often highlighted for its robust anti-inflammatory action, inhibiting the production of inflammatory cytokines and enzymes. Resveratrol also modulates inflammatory responses, particularly through pathways involving SIRT1 and AMPK.

Yes, grapes, especially the red varieties, contain both quercetin and resveratrol. Quercetin is a pigment in the skin, while resveratrol is a phytoalexin found in the skin and seeds.

To increase your quercetin intake through diet, focus on foods like onions (red and yellow), capers, kale, broccoli, and apples. Since quercetin is concentrated in the skin and outer layers of plants, avoid over-peeling or cooking to preserve its content.

Resveratrol is concentrated in the skin of red grapes. The fermentation process used to produce red wine allows for prolonged contact with the grape skins, extracting a higher concentration of resveratrol compared to white wine.

For most people, dietary intake of quercetin and resveratrol is relatively low compared to the higher doses used in clinical studies. While a healthy diet provides these beneficial compounds, supplementation may be necessary to achieve the higher levels shown to have therapeutic effects in research.

The key difference is their chemical backbone. Quercetin is a flavonoid with a three-ring structure, whereas resveratrol is a stilbene, characterized by a different structural arrangement.