A team of researchers from the University of California has identified the culprit behind the headaches that can overshadow the enjoyment of this intoxicating beverage. The offender is an antioxidant known as quercetin.
For centuries, scientists have puzzled over why red wine can trigger migraines and nausea even after just one or two glasses, and why expensive wines seem to provoke these symptoms more frequently. Researchers were also intrigued by the fact that headaches occur more often from red wine than from other alcoholic drinks.
Now, as noted by Morris Levin, a professor of neurology and co-author of the study, scientists have uncovered the solution to this “millennia-old mystery.”
What Scientists Discovered
The team believes that quercetin is a likely cause of headaches associated with red wine. This antioxidant interferes with the body’s ability to properly metabolize alcohol.
Currently, researchers have confirmed that quercetin blocks an enzyme necessary for breaking down alcohol, and that ineffective breakdown can lead to headaches.
This antioxidant is most prevalent in grapes that are exposed to more sunlight.
So, there’s good news for those who buy red wine at budget-friendly prices in supermarkets. Inexpensive wines are less likely to trigger migraines because the grapes used to make them are not subjected to as much sunlight as their pricier counterparts.
Researcher Comments
Professor Andrew Waterhouse, a co-author of the study, explained that alcohol is initially converted into a compound called acetaldehyde, and then into harmless acetate. “But we believe that quercetin halts the conversion of acetaldehyde to acetate, so it remains in the body, causing inflammation and headaches,” he said.
According to Professor Waterhouse, in the future, people may be able to check the quercetin content on wine labels, allowing consumers to gauge their risk of developing headaches.
The expert noted that red wine contains more quercetin because it retains the entire grape, while white wine has the skins and seeds removed. In grapes that receive the most sunlight, the level of quercetin is, on average, eight times higher than in those grown in shaded conditions.
As Professor Waterhouse pointed out, wines aged for more than ten years typically accumulate sediment, which may contain higher levels of quercetin. However, this sediment is usually not consumed, so these wines are unlikely to cause headaches.
The team stated that further research is needed on this topic. The next step for the scientists will be to conduct scientific testing of red wine on volunteers who experience headaches from it.