Understanding red wine headaches

The flavanol quercetin, which is found naturally in red wines, may lead to headaches within 30 minutes of wine consumption by inhibiting metabolic processes, according to a new study from the University of California, Davis.

The study, which appeared in the journal Scientific Reports, examined how quercetin inhibits the metabolism of alcohol and leads to the formation of acetaldehyde—a well-known toxin that, in high levels, can cause facial flushing, headac…

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About the Author

Emily Little is an associate editor of Food Technology ([email protected]).
Emily Little