Quercetin in Red Wine Identified as Potential Cause of Headaches

UC Davis researchers find flavanol disrupts alcohol metabolism, leading to toxin buildup; further study planned.

Scientists from the University of California, Davis, have suggested that quercetin, a flavanol found in red wine, could be the cause of headaches in some people by disrupting alcohol metabolism and leading to a buildup of the toxin acetaldehyde.
The study found that when quercetin enters the bloodstream, it is converted to a form that blocks the metabolism of alcohol, leading to an accumulation of acetaldehyde, a known toxin and irritant.
Sunlight exposure of grape clusters during growth, a common practice in Napa Valley, can lead to higher levels of quercetin in the resulting wine, in some cases up to four to five times higher.
The researchers are planning a small clinical trial to compare red wines high and low in quercetin to further test their theory.
There are still many unknowns about the causes of red wine headaches, including why some people are more susceptible than others.