If you're one of the millions around the world who experience headaches from drinking even a few sips of red wine, a new study could explain it - and maybe even help solve the issue.
According to from a trio of Northern California scientists, published this week in the journal Scientific Reports, the cause could be quercetin: a flavonoid present in food such as onions, kale and seeds. Quercetin is especially prevalent in red-wine grapes.
"It's a cool new theory," said Dr. Andrew Waterhouse, an author on the study, a wine chemist and UC Davis professor emeritus.
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