Headaches triggered by red wine, commonly known as ‘red wine headaches’, is the focus of a study by UC Davis scientists. They suggest that these headaches, which can occur within minutes to a few hours after drinking even a small glass of red wine, might be due to a flavanol called quercetin.
This substance, found naturally in red wines, fruits, and vegetables, may interfere with alcohol metabolism when converted to quercetin glucuronide in the bloodstream, leading to the build up of the toxin acetaldehyde. This toxin is known to cause symptoms like headaches and nausea. The study also notes that quercetin levels in red wine can vary significantly due to factors such as sunlight exposure during grape growth and wine-making processes.
Researchers are planning further studies to understand why some people are more susceptible to these headaches, acknowledging that genetic factors and individual enzyme effectiveness play a role.
