Interesting article about resveratrol in a recent Science Daily: http://tinyurl.com/kjzfao

This bit, toward the end, caught my attention…not because of the rather poor phrasing (hehe) but for the content: Resveratrol is largely inactivated by the gut or liver before it reaches the blood stream, where it exerts its effects – whatever they may be – good, bad, or indifferent. Thus, most of the reseveratrol [sic] in imbibed red wine does not reach the circulation. Interestingly, absorption via the mucous membanes [sic] in the mouth can result in up to around 100 times the blood levels, if done slowly rather than simply gulping it down.

Of course, when you really think about it…if drinking red wine improves health, then the above paragraph makes little sense. Resveratrol must be absorbed at some level other than the bloodstream, don’t you think? Well, in any event, it can’t hurt to drink wine slowly, savoring it and swishing it around in the mouth like sommeliers do…