Interesting, for a n=9.

I have to wonder why they were looking at Sirt1 and not 6, and given the relative quantities in red wine, whether the effect was from alcohol, resveratrol or something else (maybe a polyphenol?). Alcohol is a vasodilator, so it might be as simple as that. It would be interesting to see if they had a control group that got, say, white wine.

I've been self experimenting (n=1) with isothiocyanates (sulforaphane in broccoli sprouts and daikon). I've given some thought to digging up knotweed roots for resveratrol (much better source than red wine), but the sprouts are much easier. I'm also wondering about how much resveratrol is left in grape must(?)