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Scientists may be closer to understanding the culprit behind the consumption of red wine causing headaches for some people, according to new research.

有些人一喝紅酒就頭疼，根據一項新的研究，科學家們也許更了解這背后的真相。

A flavonol naturally occurring in red wines may interfere with the body’s ability to metabolize alcohol, causing an accumulation of toxins that can lead to swift headaches, suggests the study published Monday in the journal Scientific Reports.

根據周一在《科學報告》上發表的一篇研究，一種在紅酒中天然存在的物質-黃酮醇會干擾身體對酒精的代謝能力，導致酒精在體內累積并導致頭痛。

flavonol ：黃銅醇

Quercetin, the flavonol, is a plant compound found in fruits and vegetables including grapes, berries, onions and broccoli.

Quercetin：槲皮素，也就是黃酮醇，是一種存在于水果和蔬菜（比如葡萄、漿果、洋蔥和西蘭花）中的植物化合物。

“When (quercetin) gets in your bloodstream, your body converts it to a different form called quercetin glucuronide,” said study coauthor Andrew Waterhouse, a wine chemist and professor emeritus in the department of viticulture and enology at the University of California, Davis, in a news release. “In that form, it blocks the metabolism of alcohol.” 

研究的共同作者，Andrew Waterhouse，加州大學戴維斯分校葡萄種植與葡萄酒學系的葡萄酒化學家兼榮譽教授在一篇新聞稿中表示：“當槲皮素進入到你的血液中時，你的身體會將其轉化為一種不同的物質，即槲皮素葡萄糖醛酸。這種物質會阻止身體代謝酒精。”

Red wine has a tenfold higher amount of phenolic compounds, especially flavonoids, than white wine, which makes the beverage a “primary contender responsible” for headaches, the authors said.

紅酒中的酚類化合物，特別是黃銅醇要比白葡萄酒高10倍，這使得紅酒成為導致頭痛的“頭號選手”，作者表示。

Waterhouse and the other researchers aimed to uncover why headaches after imbibing just one or two glasses of red wine can even happen to people who don’t get headaches from other alcoholic beverages — so they studied how the flavonol may affect a genetic variant of an enzyme called ALDH2 that’s involved in the body’s metabolism of alcohol.

Waterhouse和其他研究者想要弄清楚為什么喝其他酒不會頭痛的人在喝下一兩杯紅酒后也會頭痛-因此他們研究了黃銅醇是如何影響ALDH2（一種酶的基因變異）的，而ALDH2參與了體內酒精的代謝。

Imbibe：吸收（養分、思想）、喝

Nearly 8% of the global population has a variant of the enzyme that isn’t particularly active, and the deficiency is highly prevalent among people of East Asian descent — affecting around 40% of this population. Having a dysfunctional ALDH2 variant has been associated with skin flushing, heart palpitations and headaches after drinking.

全球人口中有將近8%的人擁有酶變體，這種變體并不特別活躍，而東亞人后裔普遍缺乏這種酶的變體-有將近40%的人會受此影響。 ALDH2變體功能失調與飲酒后皮膚潮紅、心悸以及頭痛有關。

When people drink, the alcohol is broken down in the liver by the enzyme alcohol dehydrogenase, which turns it into the compound acetaldehyde — a “well-known toxin, irritant and inflammatory substance,” said lead study author Dr. Apramita Devi, a postdoctoral researcher in the department of viticulture and enology at UC Davis.

當人們飲酒時，酒精會在肝臟內被體內的乙醇脫氫酶分解，分解后的酒精會轉變為乙醛-“鼎鼎有名的”毒素、刺激物和炎癥物質，首席研究作者、加州大學戴維斯分校葡萄種植與葡萄酒學系的博士后研究員Apramita Devi博士表示。

enzyme alcohol dehydrogenase：乙醇脫氫酶

Acetaldehyde：乙醛

The presence of acetaldehyde in the body is supposed to be short-lived since the enzyme ALDH2 transforms it into acetate, which is less toxic.

由于ALDH2酶會將乙醛轉化為醋酸酯，一種毒性相對較小的物質，因此乙醛在體內的停留時間并不長。

Acetate：醋酸酯

Using lab tests, the authors found that a derivative of quercetin — quercetin glucuronide — inhibited the enzyme variant. The interference, they hypothesized, would lead to a buildup of the toxin acetaldehyde — and headaches — in people who are more susceptible.

通過實驗室測試，作者發現槲皮素的衍生物-槲皮素葡萄糖醛酸會對酶變體產生抑制作用。作者們假設，這種抑制可能會導致毒素（乙醛）堆積并導致易感人群出現頭痛的現象。

What’s next in the study of red wine headaches

有關紅酒導致頭痛的后續研究

The authors plan to test their hypothesis in a small clinical trial of people who develop these headaches, by comparing red wines with high amounts of quercetin with those that have little.

作者們計劃對飲用紅酒后會頭痛的人展開一個小型的臨床測試以對假設進行驗證。他們將在測試中對槲皮素含量高和槲皮素含量少的紅酒進行對比。

To minimize headaches, you can also experiment and try wines made by a variety of producers and grape varieties since the “levels of compounds that may trigger headache in red wine vary substantially between different wines,” he added.

為了盡量避免頭痛，你也可以嘗試由不同制酒商和不同葡萄品種釀制的紅酒，因為導致頭痛的“化合物含量”在不同的紅酒之間差別也很大，他補充表示。

Quercetin is produced by grapes in response to sunlight, Waterhouse said. “If you grow grapes with the clusters exposed, such as they do in the Napa Valley for their cabernets, you get much higher levels of quercetin. In some cases, it can be four to five times higher.”

槲皮素是葡萄在日照下所產生的，Waterhouse表示。“如果你種植的葡萄是暴露在日光下的，就像納帕谷的赤霞珠一樣，那么葡萄酒中槲皮素的含量就會更高。”

As a result, you may have better luck with cheaper red wines or with white wines, which have a lower flavonol content overall, according to the study.

因此，根據研究，價格更加低廉的紅葡萄酒或者白葡萄酒可能會更好，因為黃銅醇的總體含量會更低。

原文來源：verywell

編輯：譯銳君