Resveratrol is a phytoalexin polyphenolic compound occurring in grapes and wine. The levels of resveratrol found in wine vary greatly, but is generally more abundant in red grapes and red wine. Numerous studies performed ex vivo and in animal models have provided information on the absorption, metabolism, and consequent bioavailability of this polyphenol [20]. The oral bioavailability of resveratrol is low due to rapid excretion and extensive metabolism into various glucuronide and sulfate conjugates of unknown potential biological activities. The major metabolites identified in the urine in human after oral dosing of synthetic resveratrol are: resveratrol monosulphate, two isomeric forms of resveratrol monoglucuronide, dihydroresveratrol monosulphate, and dihydroresveratrol monoglucuronide. Total sulphate conjugates account for more than one-third of the metabolites in the urine and total glucuronide conjugates represent about 20% [21]. These pharmacokinetic studies cast doubt on the therapeutic potential of unmodified resveratrol. Nevertheless, in vivo data from several studies have clearly demonstrated in various organisms that resveratrol intake has protective properties against multiple illnesses, including cancer, cardiovascular disease, and ischemia, and was also found to confer resistance to stress and to extend life span [22]. More recently, concordant studies have also revealed the beneficial effect of resveratrol in vivo on energy metabolism in diseases such as diet-induced obesity, insulin resistance, or aging-related syndromes [23, 24, 25].