With Thanksgiving fast approaching, many of us rely on a glass (or two) of red wine to keep us going through the family festivities. But red wine is not for everyone, and even one small glass is enough to send some people to bed with a crippling headache within minutes of drinking.
These so-called "red wine headaches" are not the same as a hangover, and their cause has confused scientists for centuries. But new research from the University of California, Davis, published in the journal Scientific Reports, has shone a light on this age-old mystery, and offers hope to those susceptible to it.
"We think we are finally on the right track toward explaining this millennia-old mystery," co-author Morris Levin, professor of neurology and director of the Headache Center at the University of California, San Francisco, said in a statement.
The team believe that the culprit here is a compound found naturally in fruits and vegetables, including grapes. The compound in question is a type of flavanol called quercetin.
"Quercetin is produced by the grapes in response to sunlight," wine chemist and co-author Andrew Waterhouse, professor emeritus with the UC Davis Department of Viticulture and Enology, said in a statement. "If you grow grapes with the clusters exposed, such as they do in the Napa Valley for their cabernets, you get much higher levels of quercetin. In some cases, it can be four to five times higher."
Quercetin is usually considered to be a healthy antioxidant, and is even sold as a supplement. But when it is combined with alcohol, things start to go wrong.
"When it gets in your bloodstream, your body converts it to a different form called quercetin glucuronide," Waterhouse said. "In that form, it blocks the metabolism of alcohol."
Our bodies usually breaks down alcohol in a two-step process: first the ethanol is converted into a compound, acetaldehyde, which is then broken down into acetate, which is used to produce energy, carbon dioxide and water. However, in the presence of quercetin glucuronide, this second step is disrupted, resulting in a buildup of acetaldehyde.
"Acetaldehyde is a well-known toxin, irritant and inflammatory substance," lead author Apramita Devi, postdoctoral researcher with the UC Davis Department of Viticulture and Enology, said. "Researchers know that high levels of acetaldehyde can cause facial flushing, headache and nausea."
Some people are more susceptible to this metabolic disruption than others, particularly those with preexisting migraine or headache conditions. What is not clear is whether these susceptible individuals are more sensitive to the disruptive effects of quercetin or more easily affected by the buildup of acetaldehyde.
To confirm their theory, the team will next compare the headache-inducing effects of red wines containing different levels of quercetin. "If our hypothesis pans out, then we will have the tools to start addressing these important questions," Waterhouse said.
Uncommon Knowledge
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Pandora Dewan is a Senior Science Reporter at Newsweek based in London, UK. Her focus is reporting on science, health ... Read more
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