There are many types of headaches and even more causes for them. Migraines, which are especially severe types of headaches, have known food triggers that contain the chemical tyramine. Tyramine releases noradrenaline from brain tissue, which causes constriction of scalp and brain blood vessels in some people, leading to pounding head pain. However, most of those same foods also contain polyphenols, which are antioxidants normally thought of as beneficial to your health. Polyphenols, such as tannin, may cause some migraine headaches in some people.
Properties of Polyphenols
Polyphenols are found in a variety of foods, particularly fruits and vegetables. They provide many fruits and vegetables with their vibrant color and deter animals and insects from eating them because of their bitter flavor. Polyphenols are powerful antioxidants and are able to eliminate free radicals and prevent them from damaging tissues, especially blood vessels. Polyphenols also lower total blood cholesterol levels, lower the ratio of LDL to HDL cholesterol, reduce blood pressure, lessen cancer risks, stimulate the immune system and have antibacterial properties, as reported in "Biochemical, Physiological and Molecular Aspects of Human Nutrition." A common type of polyphenol is tannin, which resides within the skin and seeds of dark-skinned grapes and provides red wine its color and sharp taste. Aside from their well-established health benefits, polyphenols may trigger migraines.
Sources of Polyphenols
Polyphenols are found in abundance in black and green tea leaves, red wine, red and purple grapes, blackberries, blueberries, cherries, raspberries, cantaloupe, broccoli, celery, onions, many legumes, chocolate, olive oil, some grains and most aged cheeses and meats, according to the "American Dietetic Association Complete Food and Nutrition Guide." Most of these foods are considered migraine triggers, and it has been assumed that this is because they contain tyramine, but polyphenols can also alter your brain chemistry and lead to problems.
Polyphenols and Starch
Tannin and some other polyphenols are efficient at binding to starch during digestion. Increased insulin levels associated with the digestion of carbohydrates also increases absorption of the amino acid tryptophan, which increases the synthesis of serotonin, a brain chemical related to good mood and relaxation. Some people are more sensitive to slight changes in serotonin levels, and reduced amounts caused by lack of starch absorption can lead to migraines in those people, as reported in "Comprehensive Review of Headache Medicine."
Polyphenols and Tryptophan
Polyphenols also bind directly to the mucous membrane of the digestive tract, which can affect the absorption of amino acids such as tryptophan. Tryptophan is a precursor to serotonin, and although the exact mechanism behind migraine is debated by researchers, most agree that the neurotransmitter serotonin is involved in some way.
Allergy
Like almost any nutrient, it is possible to have or develop an allergy to polyphenols. Allergic reactions usually involve swelling of the mouth and throat and the formation of hives on the skin, but a severe migrainelike headache is also possible, according to "Human Biochemistry and Disease."
References
- "Biochemical, Physiological and Molecular Aspects of Human Nutrition"; Martha Stipanuk; 2006
- "American Dietetic Association Complete Food and Nutrition Guide"; American Dietetic Association; 2006
- "Comprehensive Review of Headache Medicine"; Morris Levin et al.; 2008
- "The Mechanism and Management of Headache"; J. W. Lance, MD et al.; 2000
- "Human Biochemistry and Disease"; Gerald Litwack; 2008
