A successful dinner, a good glass of red wine … then the migraine that is invited. Many amateurs know this scenario. Contrary to popular belief, it is not just a question of excess: a team from the University of California has just identified a key molecule that could explain this millennial phenomenon.
Quercetine, unsuspected guilty of red wine
Researchers point to quercetin, a natural antioxidant present in the skin and grape seeds. Transformed in the organism into quercetine glucuronid, this molecule blocks an essential enzyme for the degradation of acetaldehyde, a by-product of alcohol. Result: acetaldehyde accumulates in the blood, triggering headache, nausea and sweats. “”We think we are finally on the right track to explain this thousand year old mystery“Says Dr. Morris Levin, director of Headache Center at the University of California.
The analyzes carried out on a dozen compounds reveal that not all red wines are housed in the same brand. The grapes exposed to a strong sunshine concentrates up to five times more quercetine than others. What to explain why some bottles trigger these symptoms faster than others. “”The next step is to carry out tests on people prone to these headaches“, Specifies Dr. Levin.
A natural mechanism discussed by experts
This scientific advance divides the medical profession. For Dr. Christophe de Jaeger, physiologist, a crucial question remains: “Should we block this enzymatic reaction to allow greater tolerance to alcohol and red wine in particular?“But the specialist recalls that alcohol remains a toxic and that such a mechanism could have a protective role.”The human being is well done: this mechanism is a natural safeguard against excessive consumption, which is crucial to preserve long-term health“, He concludes.