With these powerhouses, chronic inflammation doesn’t stand a chance.
But they all share a common link, and that’s inflammation.
In the short term, that’s a good thing.
Photo: Jennifer Causey
Long-term, not so much.
However, when it comes to reducing inflammation, these six vegetables are our top picks.
Tomatoes
Go ahead and ladle some extra marinara sauce on your pasta.
“Studies show lycopene’s absorption is higher when heated,” says Bannan.
“So think tomato paste, sauce, soup and juice.”
If you prefer canned tomatoes, they are a great option as well.
In fact, the heating process during canning increases the bioavailability of the antioxidant lycopene.
Turns out, eating broccoli after a workout could nip that process in the bud.
According to a 2020 review inAntioxidants,broccoli contains a powerful antioxidant called sulforaphane.
As it turns out, sulforaphane activates enzymes that block inflammation-promoting troublemakers like cytokines.
Edamame
Yes, these young soybeans are veggies too!
Researchers credit soy’s combo of isoflavones and polyunsaturated fats.
So, go ahead and snack on 12 cup of edamame.
Or toss some into a salad or thisEdamame & Veggie Rice Bowl.
In addition to quashing inflammation, you’ll score heart-healthy plant protein and fiber, says Salge Blake.
Mushrooms
Diabetes and inflammation tend to travel together, per a 2019 article in theEuropean Cardiology Review.
But what if there was a food that could reduce diabetes-related inflammation?
According to some research, that food ismushrooms.
For a heart healthy, blood-sugar friendly twist on risotto, try this low-carbMushroom-Cauliflower Risotto.
Garlic
If arthritis-related pain is making you an unhappy camper, maybe you need more garlic in your life.
“Garlic contains a host of anti-inflammatory nutrients and compounds,” says Bannan.
And those effects may extend to arthritis.
Carrots
Munching on carrotsdoes more than help keep your eyes healthy.
These root vegetables may also stomp out inflammation, one of the primary mechanisms behind colon cancer.
But volunteers who ate cooked carrots didn’t experience the same cancer-preventing benefits.
Study authors credit two potent anti-inflammatory compounds in carrots, falcarinol and falcarindiol.
While both are highly active at room temperature, cooking can reduce their effectiveness by 70%.
So be sure to eat your carrots raw, like in thisShredded Carrot Salad with Spiced Orange Dressing.
But if you’d like to take things to the next level, consider following theMediterranean diet.
Did we mention it’s also delicious?
