The holiday season is approaching, which generally increases alcohol consumption, particularly wine. A new study has shown that red wine has an effect within half an hour of consumption, as reported by TopSante.
What is the effect of red wine after consumption? Red wine is one type of alcohol particularly consumed by those following the Mediterranean diet, which is rich in antioxidants. It has the lowest calorie content among various types of alcohol. Therefore, it may be recommended to consume it in moderation, as it remains a type of alcohol that should not be overconsumed to maintain health.
A new study has come at this particular time to warn against excessive consumption of red wine during the holiday season, noting that even small amounts can cause headaches half an hour after drinking. Researchers from the University of California examined the effects of red wine consumption on individuals. The study clearly indicated that people did not experience any pain or problems after consuming other types of alcohol. However, after drinking red wine, they suffered from headaches.
The researchers concluded that this condition, which appears within half an hour of drinking red wine, is caused by the flavonoid found in red wine, which may negatively affect the metabolism of alcohol, leading to headaches. This type of flavonoid, quercetin, is found in fruits and vegetables, including grapes, and is considered a healthy antioxidant, also available as a dietary supplement.
With this antioxidant present, red wine is considered healthy when consumed in small amounts. However, the issue lies in its mixing with alcohol, which results in the opposite effect. When it enters the bloodstream, the body metabolizes it differently, hindering alcohol metabolism and leading to the accumulation of this toxic substance, resulting in its effects. This toxic substance can cause facial flushing, headaches, and nausea. The toxic substance that quercetin transforms into is inflammatory, and higher levels of it in the body can cause symptoms such as nausea, facial flushing, and headaches.
Researchers indicate that flavonoid levels may vary depending on the types of red wine. They note that grapes produce quercetin when exposed to sunlight. If the grapes in the vineyards are highly sun-exposed, the levels of quercetin can increase sometimes by 4 to 5 times. Additionally, these levels may differ based on how the wine is produced.
