Study Links Grape Skin Compound to Red Wine Headaches
A recent laboratory study suggests that a compound in grape skins, quercetin, may be responsible for the notorious “red wine headache” experienced by some individuals.
Quercetin, an antioxidant present in fruits and vegetables, including grape skins, inhibits the enzyme aldehyde dehydrogenase (ALDH) crucial for alcohol metabolism in the liver.
In the lab, researchers found that quercetin interferes with the transformation of the toxic compound acetaldehyde into harmless byproducts, potentially leading to its accumulation and causing symptoms like flushing, headaches, and nausea.
These findings, published in the journal Scientific Reports, are yet to be confirmed in humans, the researchers propose that as red wine contains higher levels of quercetin compared to other alcoholic beverages, it is likely a key factor behind the headaches.
“We think we are finally on the right track toward explaining this millennia-old mystery,” co-senior study author Dr. Morris Levin, a professor of neurology at the University of California, San Francisco, said in a statement.
Previous theories attributing the phenomenon to wine preservatives (sulphites) or the inflammatory chemical histamine have been challenged by contradictory studies.
The study explains that when quercetin enters the bloodstream, the body converts it into a form called quercetin glucuronide, which blocks alcohol metabolism. The researchers estimated that one standard glass of red wine could lead to quercetin glucuronide levels in the blood inhibiting ALDH by up to 40%. The authors plan to conduct a small human study to validate their hypothesis by comparing reactions to red wines with varying quercetin levels.
If confirmed in humans, these findings could offer consumers more choices in managing the amount of quercetin in their wine, potentially reducing the occurrence of headaches.
Winemakers might also use this information to modify their production processes to lower quercetin levels. Quercetin production is influenced by sunlight exposure during grape growth, and the winemaking process, particularly the handling of grape skins during fermentation, affects its concentration. The potential for personalized wine choices and production adjustments could provide relief for those prone to red wine headache.
