Resveratrol has a problem though, and it concerns its bioavailability. When you consume resveratrol it is absorbed adequately into the blood stream but after that it is very quickly sulfated and glucuronidated by enzymes. What this means is that it is transformed into inactive derivatives meant for elimination from the body. To get an active quantity of resveratrol into the body you have to overcome this problem. This is done by simultaneously ingesting compounds (quercetin and piperine) that will use up these enzymes preferentially, leaving the resveratrol free to circulate in the body. A large dose must also be taken, as the enzyme blocking will only be partially effective.
Stoked looks like a good product, I'd also combine it with some naringen, or just drink a glass of red wine and eat some grapes/grapefruit with it as well. Not sure if anybody has ever heard you aren't supposed to take medications with grape juice, but it's due to the inhibition of cytochrome P450 isoenzymes which causes too high a bioavailability for the drug.