The Actual Reason Red Wine Causes Headaches A large glass of red wine after a stressful day seems like the perfect solution, but the headaches that follow are not. Yes, wine headaches exist, and if you have ever had a few glasses, you may be wondering why. Well, researchers at the University of California, Davis may have the answer, and it has nothing to do with “tannins.”
The research, which is based on an investigation that the university published in the journal Scientific Reports on November 20, links a particular flavanol—a plant-derived nutrient that forms a natural, chemical compound—found in red wine to the bothersome headaches you may experience after indulging in a few glasses.
Researchers cite quercetin—an antioxidant found in vegetables, fruits, and the grapes in your glass wine that gives them their pretty color—as the culprit. Here’s how it works: The quercetin molecule actually changes shape when it’s being digested at the same time as alcohol, resulting in a different metabolism process, which in turn produces a toxin, according to Medical News Today.
According to Apramita Devi, a postdoctoral researcher with the UC Davis Department of Viticulture and Enology, individuals who metabolize alcohol and quercetin together may end up accumulating high levels of acetaldehyde, a “well-known toxin, irritant, and inflammatory substance” that can cause facial flushing, nausea, and, of course, headaches.
This is according to an article published on the university’s website. “When [quercetin] gets in your bloodstream, your body converts it to a different form called quercetin glucuronide. In that form, it blocks the metabolism of alcohol,” continued wine chemist Andrew Waterhouse, professor emeritus with the UC Davis Department of Viticulture and Enology.
According to the study, quercetin content in red wine is higher than in other alcoholic beverages; however, even within different red wines, quercetin content can vary depending on the method of winemaking and the amount of sunlight the grapes receive. To test these findings, researchers will next compare various red wines in a human clinical trial headed by the University of California, San Francisco, using wines with high and low quercetin content.
Even with these preliminary results, the research notes that many more questions remain unanswered regarding the cause of these headaches, including the reason why some individuals experience more severe headaches than others. However, if the researchers’ hypothesis proves correct, according to Waterhouse, “then we will have the tools to start addressing these important questions.”
