Anti-inlammation foods

anti-inflammatory foods


Anti-inflammation foods


It is known and agreed that chronic inflammation is the cause of many diseases, ageing and physical discomfort. Most people love foods, it’s what nourishes us. There’s a Chinese proverb that says “diseases come from what you eat, some foods poison our organs and of course, body inflammation are often due to over-eating or the types of foods we eat, etc.  The following are the most common anti-inflammation foods.

Cinnamon is the champion of antioxidants, full of tannins that fight against inflammation and aging cells. One of its components - cynnamaldehyde - even has a proven anti-psoriasis effect according to laboratory research. We need to be careful with the amount we take in, in high doses, it can accelerate the heartbeat. 1/2 c. coffee / day maximum.

Onion. Onion is rich in vitamin C and polyphenols so it is strongly anti-inflammatory. It contains an active ingredient - quercetin - which stops mediators of inflammation. Yellow onions are particularly so.

Cameline oil. It is one of the best sources of omega-3 (32 to 42% depending on the producer) that can be assimilated by the body. It is easier to be conserved than other oils rich in omega-3, such as linseed oil. If you find fish oil smells disgusting, cameline oil is a great option since it’s a vegetable oil.    

Pumpkin. Like all vegetables in the squash family, it provides beta-carotene, lutein and zeaxanthin, anti-inflammatory carotenoid pigments that can protect us against cataracts and certain cancers. It is rich in vitamin C (4.2 mg / 100g) and minerals (iron, potassium ...), which reduce the risk of diabetes and cardiovascular disorders.


Spinach. Spinach is a natural anti-inflammatory that delivers beta-carotene and vitamin C. It also has many minerals (magnesium, potassium ...) that reduce the acidity of the body, thus prevent inflammation.

Pineapple. Pineapple contains bromelin, which is a group of enzymes that inhibits the production of prostaglandins, cause inflammation. But beware, only fresh and raw pineapple has it, not cooked or canned.