Piceid absorption

In summary, resveratrol absorption is higher as aglycon than piceid, although piceid can be hydrolyzed by (5-glucosidases in the enterocytes [Henry-Vitrac... 

Various studies have focused on the metabolism of piceid, the glucoside of resveratrol. These studies are of great interest due to the higher amount of piceid compared to resveratrol in food. Therefore, bioavailability studies of this compound are required. In vitro studies have already observed the absorption of piceid in the enterocytes, but in vivo studies in animal models are still scarce. 

---