Migraine headache is a prevalent condition that places a substantial burden on the healthcare system. It is known that certain foods, food additives, alcohol, caffeine, stress, sensory stimuli, disruptions in sleep-wake patterns, hormonal changes, and many other things may trigger migraines.
Red wine is a frequently reported trigger for migraines and other headaches but it is unclear what substance(s) in red wine triggers headache and why red wine is more associated with headache than white wine, sparkling wines, or spirits. Implicated as headache triggers are biogenic amines
(histamine, phenylethylamine, tyramine, and others), phenols, polyphenols, and sulfites. Enzymatic action in the metabolism of phenols and polyphenols may cause fluctuations in dopamine and serotonin levels which, in turn, have been implicated as headache triggers. The role of sulfotransferase
enzymes and dopamine appears to offer a promising explanation of the red wine headache. The investigation of potential red wine triggers may better elucidate headache pathogenesis.
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Document Type: Research Article
NEMA Research Group, Naples, FL, USA
Department of Medical and Surgical Sciences and Biotechnology, Unit of Anesthesiology, Anesthesiology, Intensive Care Medicine, and Pain Therapy, Faculty of Pharmacy and Medicine, Polo Pontino Sapienza, University of Rome, Latina, Italy
Department of Anesthesiology, Via San Salvatore, L’Aquila, Italy
Mariano Medical, LLC, Pain/Addiction Consultants, West Hartford, CT, USA
Department of Medicine, Cardiology Research Unit, Karonlinska Institutet, Stockholm, Sweden
January 2, 2019
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