The Discovery of What Causes Red Wine Headaches

Throughout the history of alcohol consumption, individuals have grappled with the infamous side effects of the drug. Headaches and nausea commonly ensue after a few drinks, attributed to the accumulation of a toxic alcohol by-product known as acetaldehyde.

When our liver metabolizes ethanol, it produces the chemical acetaldehyde. This substance is highly toxic to the human body, and when its clearance is inefficient, it can accumulate, causing various unpleasant symptoms such as headaches and facial flushing.

However, red wine has a much more notorious reputation for causing headaches throughout history. It has long been associated with triggering headaches more than other alcoholic beverages, and the exact reason for this has been unclear. The hypotheses have varied, with some suggesting that added sulphites in red wine could generate an allergic response leading to headaches, while others pointed to the high histamine content as a possible cause. More recently, researchers have shifted their attention to a group of compounds in red wine known as flavanols.

Unraveling the Influence of Twelve Flavanols in Red Wine on Acetaldehyde Metabolism

In a recent study conducted by scientists at the University of California, Davis, the focus was on approximately twelve specific flavanols present in red wine. The goal was to determine if any of these chemical compounds influenced the metabolism of acetaldehyde.

The in vitro research swiftly identified one particular chemical, quercetin. While quercetin is generally considered a beneficial flavanol, known for its anti-inflammatory effects and found in various fruits and vegetables, the study revealed that when combined with alcohol, quercetin inhibited the action of an enzyme used by our bodies to break down acetaldehyde.

Andrew Waterhouse, the corresponding author of the study, explained, “When it gets in your bloodstream, your body converts it to a different form called quercetin glucuronide. In that form, it blocks the metabolism of alcohol.“

Investigating the Hypothesis on Acetaldehyde Metabolism in Red Wine

In essence, the hypothesis suggests that the higher the quercetin content in wine, the slower our bodies can metabolize acetaldehyde, leading to the well-known toxic side effects of alcohol. However, this may not be the entire explanation for red wine headaches, as not everyone experiences these negative effects to the same extent. According to study co-author Morris Levin, individuals who suffer from red wine headaches are likely to have other pre-existing conditions that make them more susceptible to the effects of quercetin.

“We postulate that when susceptible people consume wine with even modest amounts of quercetin, they develop headaches, particularly if they have a preexisting migraine or another primary headache condition,” Levin explained. “We think we are finally on the right track toward explaining this millennia-old mystery.”

The researchers plan to test their hypothesis in a small human clinical trial, investigating the effects of different wines with varying quercetin concentrations on headaches in a human cohort.

Read the original article on: New Atlas

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