Anti-Inflammatory Foods That Work Better Than Supplements

53. Kombu: The Mineral-Rich Sea Vegetable

Kombu, a type of brown seaweed, is more than just a base for Japanese broths. It is an extraordinary source of fucoidan, a polysaccharide that has been shown in studies to possess potent anti-inflammatory properties, particularly in the gut. Kombu also contains alginates, a type of fiber that helps remove heavy metals from the body, and a rich array of minerals like iodine and magnesium, which are essential for cellular health. By adding a small strip of kombu to soups, stews, or even soaking it in water to create a mineral-rich broth, you’re infusing your food with a powerful, ocean-derived anti-inflammatory agent.

54. Cabbage: A Cruciferous Anti-Inflammatory

Cabbage is a humble, often overlooked vegetable with an impressive anti-inflammatory profile. It is packed with sulforaphane and kaempferol, two powerful antioxidants that work to reduce inflammation and protect against cellular damage. Kaempferol, in particular, has been shown to reduce inflammatory markers in the blood. Cabbage is also an excellent source of vitamin K and C, as well as fiber, which supports a healthy digestive system. Raw cabbage, like in coleslaw, or fermented cabbage, like sauerkraut, provides the most benefit. Steaming or lightly sautéing it also preserves its potent compounds.