Bionutra,
A number of issues with what you posted.
#1 - It is not true that Res50 is better than Res98. Trans-Rev is the ONLY beneficial part of Res50, and that is 50% of the combination. The rest is Emodin (a laxative), Cis-Resveratrol (worthless), and other misc. ingredients. The antioxidant pool present in Red wine has abolutely nothing to do with Res50. Those are just other things found in the fermented grapes along WITH Resveratrol.
#2 - Red Wine is a horrible supply of Trans-Res. You would need about 100 glasses a day to get the full benefit of trans-res, and then I think the side-effects of all that alcohol would greatly exceed the benefits of the trans-res.
#3 - Note what they said about bioavailability in this study:
"Free trans-resveratrol was found, in trace amounts, only in some serum samples collected 30 min after red wine ingestion while after longer times resveratrol glucuronides predominated."
"The finding in human serum of trans-resveratrol glucuronides, rather than the free form of the compound..."
As I've mentioned before, there are two enzymes that turn trans-res into a waste product. These enzymes are Sulfatase and Glucoronidase. This is exactly why Pat Arnold in his Giant Resveratrol product uses Quercetin and Piperine. These respective chemicals both work to inhibit the two enzymes that turn Resveratrol into, basically, worthlessness. As long as those enzymes are inhibited (as they have been PROVEN in pubmed.com peer-reviewed articles to inhibit the same enzymes that destroy Res), then results attained will be far more substantial.
The second quote is referring to the uninhibited glucoronidase enzymes that bonded with the trans-res, thus rending it fairly worthless. If you want to keep it free-form, you NEED to bind those enzymes with chemicals that preferentially use up those enzymes.
If you go to vitaminshoppe.com and pick up Quercetin/Piperine (pretty cheap actually) to supplement with your Res, your results should be considerably greater.