A headache can occur as soon as half an hour to three hours after consuming even a small amount of red wine.
Researchers from the University of California, Davis, link the onset of headaches after consuming red wine to the effect of the flavonoid molecule quercetin on alcohol metabolism. The results of the study were published in the journal Nature.
Quercetin is present in almost all fruits and vegetables, including grapes. Although it is a beneficial antioxidant, its molecular properties change when present in alcoholic beverages. How exactly does this happen?
When quercetin enters the body, it transforms into a compound that blocks alcohol metabolism. As a result, the toxic substance acetaldehyde accumulates. This can cause skin flushing, headaches, and bouts of nausea. If a person already had a headache before consuming wine, their condition may significantly worsen.
The level of quercetin in red wine depends on the production technology and grape variety. Currently, scientists are trying to determine what exactly causes the headache: the increased concentration of quercetin in the body or the associated acetaldehyde. In the future, they plan to create wine varieties that are 'safe' for headaches.
