Do you take pleasure in consuming red wine? If so, it is likely that you have experienced a headache the following day. The phenomenon of headaches associated with red wine consumption is a longstanding issue. Throughout the years, various elements of red wine have been implicated in this reaction, such as sulfites, biogenic amines, and tannins. However, recent research conducted by Andrew Waterhouse and Apramita Devi at the University of California-Davis suggests that the true cause may be something you have not previously considered.

What causes headaches after drinking red wine?

Sulfites, biogenic amines, and tannins have often been blamed for the headaches linked to red wine. Nevertheless, this study indicates that numerous other phenolic compounds present in the skins and seeds of grapes, which are transferred to red wines during the winemaking process, could also be responsible.

According to the research, the consumption of red wine leads to flushed skin and headaches due to a delayed metabolic process as the body metabolizes alcohol. The breakdown of alcohol occurs in two phases: initially, ethanol is converted into acetaldehyde, followed by the conversion of acetaldehyde into acetate by the enzyme Aldehyde dehydrogenase (ALDH).

The researchers noted that individuals who experience flushed skin have a slower second metabolic phase due to inefficient ALDH, resulting in the accumulation of acetaldehyde, a compound that is somewhat toxic and associated with hangovers.

What the study found

So, is there something specific in red wine that impedes this second metabolic phase, thereby causing headaches? Among the various phenolic compounds prevalent in red wine, quercetin was identified as a significant inhibitor of ALDH. This compound is found in grape skins and is considerably more abundant in red wines than in white wines, as the skins of red grapes remain in contact with the juice for a longer duration during fermentation.

The researchers investigated the effect of quercetin on the rate at which ALDH metabolizes acetaldehyde, alongside several other phenolic compounds. The results of the tests supported the initial hypothesis. According to the study, when quercetin is ingested through food or wine, a significant portion is converted into glucuronide by the liver for rapid elimination. However, this quercetin glucuronide interferes with the body's alcohol metabolism, leading to an increased circulation of acetaldehyde, which can result in inflammation and headaches.

Furthermore, grapes that receive more sunlight tend to produce higher levels of quercetin, while many affordable red wines are derived from grapes that are exposed to less sunlight.

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