SummaryThis study aimed at investigating potential effects of the flavonoids genistein, quercetin and catechin and the role of co‐ingested dietary fat on vitamin E concentrations in rats. In experiment 1, genistein, quercetin and catechin were fed to rats, incorporated into semisynthetic diets at concentrations of 2 g/kg, either as individual compounds or in combination to investigate their individual and possible synergistic actions towards α‐tocopherol in plasma and selected tissues. For experiments 2 and 3, quercetin was selected as a representative model flavonoid to study the effects of the quantity (5% vs. 10%) and type of dietary fat (coconut fat plus corn oil vs. rapeseed oil; experiment 2) and the role of cholesterol (experiment 3) on potential flavonoid‐vitamin E interactions. The concentrations of α‐tocopherol and γ‐tocopherol in the plasma, liver, lung and cortex of flavonoid‐fed rats were not significantly different from the concentrations measured in control rats in all three experiments. However, increasing the amount of coconut fat plus corn oil from 5 to 10% resulted in lower α‐tocopherol concentrations in plasma and tissue. The α‐tocopherol concentrations in the rats fed rapeseed oil were significantly higher than in rats fed coconut fat plus corn oil. The addition of 0.2% cholesterol to the diet did not influence the tocopherol concentrations in plasma and tissue in both quercetin‐supplemented and control rats. Additionally, the mRNA levels of α‐TTP, CYP3A4, CYP4F and Mdr2, which are integral proteins involved in vitamin E homeostasis were measured. Only genistein reduced the Mdr2 mRNA level, but none of the other transcripts. All other flavonoids were without effect. In conclusion, co‐ingested dietary fat appears to influence vitamin E concentrations in rats, but does not seem to be an important determinant of flavonoid‐vitamin E interactions.