Red wine is an alcoholic beverage that is naturally present at different kinds of celebrations. Even though studies have shown that this drink benefits your heart, having even a small amount of this beverage may already result in headaches or dizziness. But what could be the possible reason why red wine can induce headaches?
If you plan on serving red wine at Thanksgiving, you should know that even a tiny glass might cause headaches for certain individuals. After years of investigation, a team of scientists from the University of California, Davis, believes they may be getting close to understanding the relationship between reds and headaches.
According to prior research findings, sulfites, a preservative, tannins found in wine, and histamines are all potential causes of this headache. In this study, the researchers focused on a flavanol derived from plants known as quercetin, which is present in red wine. As mentioned, many foods and vegetables, such as grapes, dark berries, and citrus fruits, contain quercetin, an antioxidant. However, although eating a handful of grapes or cherries does not usually cause headaches like drinking red wine, the research authors think quercetin and alcohol may be the cause.
On Monday, Nov. 20, the journal Scientific Reports released the results of their research, which found that 37%of people who consume alcohol have stated that drinking beer, wine, or spirits can trigger occasional headaches. Red wine was cited as the source of headaches by more than one quarter, or 28% of drinkers who have experienced a "primary headache." This type of headache reportedly comes within three hours of drinking and is not as delayed as the feared hangover headache.
Moreover, it was also stated that there is a possibility that the cause of the problem is flavanol, which is a naturally occurring component of red wines and has the potential to disrupt normal alcohol metabolism. Various plant species include a category of chemicals known as flavanols. Grapes and other fruits and vegetables contain a flavanol known as quercetin, which is regarded as a beneficial antioxidant by the scientific community. Thus, complications may arise when alcohol is digested alongside the substance.
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In conclusion, Andrew Waterhouse, a wine scientist and corresponding author who is also a professor emeritus in the Department of Viticulture and Enology at the University of California, Davis, noted that as soon as the red wine enters your bloodstream, your body transforms it into a new form that is known as quercetin glucuronide. In this state, it inhibits the enzymatic activity of alcohol. As a result, acetaldehyde builds up, which is known as an inflammatory toxin that can induce headaches, nausea, and facial flushing.
Experts who were not engaged in the research stressed the importance of caution and described the study as a hypothesis proposal rather than proof. Dr. Jonas Spaak, an associate professor of cardiology at the Karolinska Institute in Stockholm, Sweden, pointed out via email that the research was conducted solely in a laboratory, and the compounds were examined outside of the human body in quantities that were many times higher than those seen in the blood after a couple of glasses of wine.
He also mentioned that this research can produce ideas about the possible processes involved in the connection between red wine and headaches. However, in an ideal scenario, the scientists would have incorporated human samples and tests to verify this mechanism.
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