Anti-Inflammatory Diet | What to Eat and What to Avoid

5. Ginger

A pungent root vegetable with a history of use that goes on for centuries. it is widely used in a ton of dishes mostly in east Asian food and drinks mainly in India and China; as it is has been known for treating numerous ailments from common colds, nausea,  migraines, hypertension, and arthritis it also has anti-cancerous properties as it contains many bioactive compounds in its oily resin within its rhizomes or roots like gingerols ,shogaols, and paradols which are the ingredients responsible for the pungent spicy aroma and are the cause of these remarkable pharmacological properties.

It exerts its anti-inflammatory activity by increasing the heat production in the body which leads to increased oxygen consumption and lactate efflux. this thermogenic effect causes vasoconstriction independent of catecholamines production that lowers the rate of inflammatory cells, cytokines, and inflammation biomarkers along with inhibiting prostaglandins and leukotriene biosynthesis. It can be eaten in many forms: fresh, pickled, preserved, candied, in a powder form in curry mix, ground in cakes, or even as a beverage.