Overview

• 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.