Red wine headaches have puzzled medical professionals for centuries. While sulfites, biogenic amines, and tannins are common suspects, research suggests that quercetin, a phenolic compound found in grape skins, may be the actual culprit.
Sulfites, commonly blamed for headaches, contain only 20 milligrams per glass of wine, which is unlikely to overwhelm the body’s sulfite oxidases. Biogenic amines, another suspected cause, are present in small amounts and not unique to red wine. Tannin, a compound found in red wines but not white, could also be a candidate, yet many other products containing tannin do not cause headaches.
The real culprit may lie in the second step of alcohol metabolism, where ethanol is converted to acetaldehyde. Quercetin glucuronide has been shown to inhibit this process, leading to higher levels of acetaldehyde and inflammation.
Researchers tested quercetin’s effect on ALDH, the enzyme responsible for breaking down acetaldehyde. The results confirmed that quercetin disrupts metabolism, causing headaches. This “secondary effect” is difficult to identify, as it requires both quercetin and other factors to be present.
To confirm their findings, human subjects will be given low- and high-quercetin wines to test for headaches. If the high-quercetin wine induces more headaches, researchers will know they are on the right track.
While data on specific wines is limited, some inexpensive red wines may contain lower levels of quercetin due to shorter sunlight exposure. If you’re prone to red wine headaches, look for a lighter, less expensive option. Further research will help determine whether this finding can provide relief to those suffering from red wine-related headaches.
Source: https://www.sciencealert.com/the-source-of-red-wines-headaches-could-be-a-chemical-few-suspected