New Study Unravels ‘Mysterious’ Link Between Red Wine and Headaches

New research may shed light on why red wine afflicts some imbibers with a particularly awful headache. (Photo: Kelsey Knight/Unsplash)

While enjoyed by many, red wine simply doesn’t have universal appeal, as even a small glass has been known to afflict some unlucky individuals with a distinct headache. Aptly termed “red wine headaches,” this phenomenon has seemingly intrigued scientists for centuries — and recent research from the University of California, Davis, published in Scientific Reports on Monday, now sheds light on this boozy mystery.

According to the study, the naturally occurring antioxidant quercetin, which is abundant in sun-ripened grapes, could be the culprit behind these headaches, with a rapid onset observed in just 30 minutes.

“We postulate that when susceptible people consume wine with quercetin, they develop headaches,” stated co-author Morris Levin, a professor of neurology and director of the Headache Center at the University of California, San Francisco.

“We think we are finally on the right track toward explaining this millennia-old mystery.”

Quercetin, also characterized by having a bitter flavor, is a member of the flavonoid group of plant pigments that provide vibrant colors to numerous fruits, flowers and vegetables.

Wine chemist and co-author Andrew Waterhouse added: “Quercetin is produced by the grapes in response to sunlight. If you grow grapes with the clusters exposed, as in the Napa Valley for their cabernets, you get much higher levels of quercetin, sometimes four to five times higher.”

The researchers also noted that red wines have 10 times more flavonols than white wines.

While the flavonol quercetin is typically considered a healthy antioxidant and sold as a supplement, it takes a problematic turn when combined with alcohol. Waterhouse explained that when quercetin enters the bloodstream, the body transforms it into quercetin glucuronide, which hinders alcohol metabolism. This was reported to cause a buildup of acetaldehyde — a recognized toxin linked to headaches, facial flushing and nausea.

The analysis also suggests that individuals with preexisting migraine or headache conditions may be more susceptible to this metabolic disruption.

This newfound understanding paves the way for further investigation and potential solutions for those experiencing these red wine headaches. To dive deeper into their theory, the research team plans to test it out on those afflicted by these headaches, in addition to comparing the headache-inducing effects of red wines with varying levels of quercetin.

“The next step is to test it scientifically on people who develop these headaches, so stay tuned,” added Levin.

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