The red wine headache, explained

The red wine headache, explained


For some, drinking red wine brings on a thundering headache. And it’s not the morning-after hangover from a night of Merlot madness. Red-wine headaches can come on strong less than three hours after that first empty glass.

Explanations have proved elusive but now some scientists have a novel theory. A study by University of California – Davis researchers points to the combination of alcohol and a particular antioxidant known as quercetin [kwur-seh-tn].

In its solo form, quercetin is a plant pigment that’s sometimes used as an anti-inflammatory supplement. But when mixed with alcohol, its effect is undesirable. In the bloodstream, quercetin is converted into a slightly different form of itself. That blocks the metabolism of alcohol, leading to the buildup of another chemical that’s known for causing inflammation. That, the researchers believe, is the origin of the “red wine headache.”

Genetics — and a wine drinker’s preferences — also may play a role. Some people have a modestly functioning enzyme that lets the headache-inducing chemical build up in their bodies. And some varieties of grapes contain much higher levels of quercetin. Grape clusters that are exposed to more sunlight, such as those used in cabernet sauvignon from California’s Napa Valley, can produce copious amounts of the antioxidant. Production methods also play a role.

Next, the researchers will conduct a human clinical trial to compare the effects of wines with varying amounts of the headache-inducing quercetin.

One day, that glass of red wine could be vine and dandy — with no aspirin required.

 

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