What To Know
- The culprit behind those persistent headaches might be a little-known molecule found in a variety of fruits, vegetables, and beverages like tea and wine.
- These sulfur compounds occur naturally in our bodies and are also present in foods like apples, rice, onions, cabbages, and wines as a fermentation byproduct.
- Tannins might be a more plausible cause since they are abundant in red wines but scarce in whites.
It’s not just about the amount or the quality of red wine. The culprit behind those persistent headaches might be a little-known molecule found in a variety of fruits, vegetables, and beverages like tea and wine. Scientists from the University of California at Davis shed light on its mechanism.
the historical headache connection
If you suffer from headaches after drinking red wine, you’re not alone. For centuries, humans have experienced migraines triggered by certain foods and drinks. Red wine, in particular, has been a known trigger since antiquity. A study published in 2014 noted that Celsus (25 BC – 50 AD) described head pains following wine consumption.
Red wine-induced headaches don’t require excessive quantities to trigger. Often appearing within 30 minutes to 3 hours after consuming just one or two glasses, these headaches are distinct from those caused by white and sparkling wines. Although the exact cause isn’t clear, several chemical compounds in wine are often blamed.
sulfites exonerated
Researchers Andrew Waterhouse and Apramita Devi focused on why red wine often leads to headaches by examining usual suspects like sulfites. These sulfur compounds occur naturally in our bodies and are also present in foods like apples, rice, onions, cabbages, and wines as a fermentation byproduct.
Sulfites are used as preservatives and antioxidants in various foods and drinks. However, there is little evidence linking sulfites directly with headaches.
other potential culprits
Biogenic amines are another potential cause often mentioned. These nitrogenous substances can be found in all protein-containing foods but are too scarce in wine to significantly impact headaches.
Tannins might be a more plausible cause since they are abundant in red wines but scarce in whites. These phenolic compounds offer plants defense against pathogens but don’t typically cause headaches when consumed through tea or chocolate.
- The skin and seeds of grapes contain numerous other phenolic compounds found abundantly in red wines after vinification but almost absent from whites.
a “slowdown” on alcohol metabolism
The body’s alcohol metabolism involves two steps: ethanol converts into acetaldehyde via alcohol dehydrogenase (ADH), then acetaldehyde turns into acetate through aldehyde dehydrogenase (ALDH). Some people experience flushing and headaches due to dysfunctional ALDH variants causing acetaldehyde buildup.
a new suspect: quercetin
A compound called quercetin found abundantly in red wine may inhibit ALDH action, leading to delayed alcohol metabolism and elevated acetaldehyde levels that trigger headaches.
- Present mainly in grape skins, quercetin levels are higher in sun-exposed grapes used for premium wines than shaded ones used for cheaper labels.
the discovery
The researchers tested quercetin’s inhibitory power on ALDH using enzymatic tests that revealed it significantly slows down the process compared to other molecules tested.
- Quercetin-3-glucuronide showed high inhibitory activity compared to free quercetin but was still less potent than disulfiram—a medication for alcoholism treatment that causes discomfort post-alcohol consumption including headaches—to discourage drinking habits.
