The realization that chronic, low-grade, tissue inflammation is an important factor in the pathogenesis of a variety of chronic diseases has been an important advancement in the scientific understanding of the mechanism by which the disease is caused.

Remarkably, inflammation plays an important role in diseases as apparently diverse as cardiovascular disease, cancer, diabetes, osteoporosis, arthritis, Alzheimer’s disease and autoimmune diseases. 

An important development in nutritional science in recent years has been the discovery of anti-inflammatory properties of certain nutrients and bioactive food components. There has also been the rediscovery and increased appreciation of the potential value of certain herbs, spices and other botanical-based traditional medicine approaches that may fight inflammation and help in the prevention or treatment of certain diseases or conditions. 

A selection of anti-inflammatory foods and nutrients the have been used in clinical trials include juices such as bilberry, orange and tomato; vitamins A, C, D, E, riboflavin and niacin; botanicals and spices such as Japanese knotweed, curcumin and grape seed extract to name a few.

To learn more about managing inflammation through nutrition, read our technical paper titled “Restore” at www.fortitech.com/freepaper.

The ideas and opinions expressed in this article are those of the author and do not necessarily reflect views held by Nutraceuticals World.