New research suggests that quercetin, a compound found in red wine, could be the reason why some people experience headaches after drinking it.
Researchers from the University of California suggest that quercetin, a compound found in higher amounts in red wine than white, may be the cause of headaches often associated with red wine consumption. They believe quercetin could lead to an accumulation of acetaldehyde, a toxin known to trigger headaches. Dr.
Morris Levin, director of the university's Headache Center, stated that even small amounts of quercetin can induce headaches, particularly in individuals with pre-existing conditions like migraines. He explained, 'We postulate that when susceptible people consume wine with even modest amounts of quercetin, they develop headaches, particularly if they have a pre-existing migraine or another primary headache condition.' Dr. Levin also pointed out that East Asians may have a heightened sensitivity to these headaches due to a potential deficiency in the enzyme responsible for processing acetaldehyde. However, other experts remain unconvinced. Professor Roger Corder, an emeritus professor at Queen Mary University of London, believes that other components in wine, such as pectinases and dimethyl dicarbonate (found especially in cheaper wines), may also contribute to headaches. Pectinases release methanol, another potential headache trigger. He dismissed the quercetin theory as a 'speculative hypothesis', lacking substantial evidence. It's worth noting that quercetin is naturally found in various foods like vegetables, fruits, and grains, and is known for its antioxidant properties, potentially offering numerous health benefits
Red Wine Headaches Quercetin Acetaldehyde Wine Components
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