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

7. Dark leafy greens

Spinach, kale, chard, and collard greens are all great dark green leafy vegetables that are not used enough in our everyday meals despite the fact that they are powerhouses filled with over 100 chemical compounds from flavonoids, phytochemicals, and carotenoids that have potential pharmacological activities with the added benefit of its content of minerals, vitamins K, vitamin D, vitamin E, and vitamin C. These compounds have been proven to have anti-inflammatory and antioxidant properties.

They also have some anti-obesity action by curbing excess food intake by inducing the secretion of satiety hormones helping you lose weight.