A headache attack developed on 10 of the 12 occasions, but no difference was found between wine types. Platelet PST type P was significantly decreased when compared to PST type M, after 2 hours on all occasions (Table 1). Valpolicella

wines are generally composed of 3 red-wine grape varieties grown in the Veneto region, of the Italy’s northeast. Corvina, Rondinella, and Molinara grapes are the trio primarily constituting the blend, but Valpolicella DOC (Denominazione di Origine Controllata) also allows for up to 15% of other red-wine varieties grown in the province of Verona, including Rossignola, Negrara Trentina, Barbera, and Sangiovese.[36] The Corvina plays the starring role in Valpolicella (up to 75%) and is regarded as the blend’s central element. It is known more for its acidity and sour-cherry flavors than for its depth. The Rondinella grape, used primarily to add color and body to the blend (up Venetoclax in vitro to 35%), offers some herbal notes and further accentuates the gentle spiciness of Corvina. Additional tannins and fresh acid are provided by the grape Molinara, though it is the least regarded of the three main grapes, and its use is on the decline. The Chianti wine type refers AT9283 order to any wine produced in the Chianti region of

central Tuscany. It is composed of 70% Sangiovese, 15% Canaiolo, and up to 20% Cabernet Sauvignon, Merlot, or Shiraz.[37] Theoretically, 上海皓元医药股份有限公司 sangiovese wines have more tannins than Valpolicella wines, but in truth its content is similar especially if the Chianti is not purely made with a variety called sangiovese grosso. High acidity and light weight, thus the need to blend with other grapes to give it a bit more structure, defines Chianti wines. In general wines are lower in tannins, especially if the grapes are picked before becoming fully ripe (which can be mid-October in Tuscany). Sour cherry, plum, and even blackberry notes, if fully ripe, are possible. Otherwise, notes of spice and mocha or vanilla are prevalent if aged in oak.[38] Perhaps, the study by Peatfield and colleagues did not show any difference

between patients because the tannin content of both wines was, in truth, similar.[10] The authors of this review article have compared the potential for triggering migraine attacks among different red wine types.[39] The wines studied were from South America and belonged to the varietal types: Cabernet Sauvignon, Merlot, Malbec, and Tannat, which have at least 75% of the nominal grapes. The 40 patients (28 women and 12 men, ages 32-53 years) had a diagnosis of migraine according to the ICHD-II criteria,[40] were regular patients of a tertiary center (the Headache Center of Rio) under various preventive treatments, considered themselves wine drinkers, and had self-identified a relationship between wine intake and migraine attacks.