Peppers and Mushrooms
Peppers, like chili peppers and bell peppers, have low starch and high amounts of antioxidants and vitamin C that are both helpful in fighting inflammation. Bell peppers, particularly those with bright red color, contain high antioxidants. Moreover, this vegetable has an antioxidant called quercetin, which minimizes inflammation with diabetes and other chronic diseases. Bell peppers also have capsaicin, the primary chemical that brings the hotness to chili peppers. This chemical is known for its inflammation-reduction ability and possible pain relief. Aside from capsaicin, chili also has ferulic acid and sinapic acids, promoting healthier aging and lessening inflammation.
In addition, mushrooms are surprisingly helpful in managing inflammation as well. Edible mushrooms like shiitake mushrooms, portobello mushrooms, and truffles are high in copper, selenium, and all types of B vitamins. Most importantly, they contain antioxidants like phenols that protect the body against inflammation. The lion’s mane mushroom, in particular, is a unique variety that can lessen obesity-related low-grade inflammation. But, one research reveals that boiling mushrooms drastically reduced their anti-inflammatory properties. So, eating them slightly cooked or raw are more recommended to enjoy their maximum benefits.
