Medical accounts of red wine headaches go back to Roman times, but the experience is likely as old as winemaking – something like 10,000 years. As chemists specializing in winemaking, we wanted to try to figure out the source of these headaches.
Many components of red wine have been accused of causing this misery – sulfites, biogenic amines and tannin are the most popular. Our research suggests the most likely culprit is one you may not have considered.
Our enzyme tests suggest that quercetin glucuronide disrupts your body’s metabolism of alcohol. This disruption means extra acetaldehyde circulates, causing inflammation and headaches. This discovery points to what’s known as a secondary, or synergistic, effect.
Read the full article on The Conversation.
