Many red wine enthusiasts experience headaches after drinking, often without knowing the reason. A new study led by Andrew Waterhouse and Apramita Devi from the University of California-Davis has pinpointed the real culprit—quercetin, a compound found in red grape skins.
For years, sulfites, tannins, and biogenic amines have been blamed for red wine headaches. However, researchers now suggest that other phenolic compounds found in grape skins and seeds are responsible for disrupting alcohol metabolism.
When we drink alcohol, our body breaks it down in two steps:
However, for some people, the ALDH enzyme works inefficiently. This delay leads to a buildup of acetaldehyde, causing inflammation, flushed skin, and headaches.
The study found that quercetin, a phenolic compound abundant in red wine, inhibits the ALDH enzyme. Here’s why it happens:
The buildup of acetaldehyde triggers inflammation and causes headaches after drinking red wine.
Interestingly, grapes exposed to more sunlight produce higher levels of quercetin. However, many inexpensive red wines are made from grapes that receive less sunlight, meaning they might have lower quercetin levels.
If you suffer from red wine headaches, quercetin may be the main cause. While sulfites and tannins were once blamed, this new research highlights how phenolic compounds like quercetin disrupt alcohol metabolism, leading to discomfort.
By better understanding this process, wine lovers can make informed choices when indulging in their favorite glass of red.
