Researchers from the University of California report that phenolic flavonoids found in red wine, are the cause of headaches that occur after drinking 1-2 glasses. This information is presented in an article in the magazine Scientific Reports (SR).

Headaches caused by red wine have distinctive characteristics from a hangover that occurs the next day. Symptoms can appear as little as half an hour after consuming even a small amount.

After testing, scientists discovered that the flavanol quercetin, found only in red wine, is processed by the body and converted into various substances.

Experts from the University of California found that quercetin glucuronide contained in the drink is an effective inhibitor of the enzyme that converts acetaldehyde into acetate. If this enzyme is suppressed, acetaldehyde, which is a toxic substance, can accumulate in the blood, leading to headaches, nausea, facial flushing and increased sweating. The published research results can be used by winemakers to reduce the quercetin content in their products.