Scientists Identify Red Wine Compound Likely Responsible for Headaches

Research suggests quercetin, a compound in grape skins, disrupts alcohol metabolism, leading to inflammation and headaches.

Quercetin, a phenolic compound found in red grape skins, inhibits the enzyme ALDH, which is vital for breaking down alcohol byproducts.
This inhibition slows the conversion of acetaldehyde, a toxic byproduct of alcohol metabolism, into acetate, causing it to accumulate and potentially trigger headaches.
Red wines have higher levels of quercetin compared to white wines due to prolonged contact with grape skins during fermentation.
Other common suspects like sulfites, tannins, and biogenic amines were ruled out as primary causes due to insufficient evidence or low concentrations in wine.
Researchers propose further testing with human subjects to confirm quercetin's role and suggest lighter, inexpensive red wines with less sun exposure may have lower quercetin levels.